Go Back

Red Currant Grilled Chicken & Vegetables

A flavor-packed dish featuring succulent chicken thighs marinated with homemade red currant syrup and grilled alongside vibrant seasonal vegetables for a delightful summer meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Barbecue
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 2 tbsp extra virgin olive oil Use a robust organic brand for the best flavor
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1/2 tsp dried red pepper flakes For a hint of heat
  • 1/2 cup balsamic vinegar
  • 1/3 cup red currant syrup Homemade or store-bought for best results
For the Chicken
  • 4 to 6 pieces chicken thighs Bone-in, skin on for juiciness; boneless can be substituted
For the Vegetables
  • 2 pieces red bell peppers Seeded and cut into quarters
  • 1/2 cup grape or cherry tomatoes Both work well
  • 2 pieces small red onions Halved
  • 1 tbsp fresh rosemary Chopped
  • 1 tbsp fresh thyme Chopped

Method
 

Preparation
  1. In a mixing bowl, combine the olive oil, salt, black pepper, red pepper flakes, balsamic vinegar, and red currant syrup. Whisk until well blended.
  2. Add the chicken thighs to the marinade, making sure they are well-coated. Cover and let marinate in the fridge for at least 1 hour or overnight.
  3. Preheat the grill over high heat and lightly brush it with oil to prevent sticking.
  4. In a separate bowl, toss the red bell peppers, tomatoes, and red onions with olive oil.
Cooking
  1. Place the marinated chicken and vegetables on the grill. Cook, turning occasionally, for about 5-6 minutes on each side, until chicken reaches an internal temperature of 165°F.
  2. After removing from grill, transfer leftover marinade to a skillet, bring to a boil and let simmer for 5 minutes.
  3. Add the grilled chicken and vegetables to the skillet, allowing the sauce to thicken.
Finishing Touch
  1. Sprinkle the dish with fresh rosemary and thyme before serving.
  2. Serve directly from the skillet, or with sides like couscous or salad.

Notes

Store leftovers in an airtight container for up to 3 days. Marinate chicken up to 24 hours in advance for best flavor.