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Red Currant Grilled Chicken & Vegetables

A vibrant blend of marinated chicken thighs and seasonal vegetables, kissed with the sweet-tart essence of red currants. Perfect for summer barbecues and family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Grilling, Main Course
Cuisine: American, European
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 2 tbsp extra virgin olive oil Use a high-quality oil for maximum flavor.
  • 1 tsp salt Kosher salt works best.
  • 1 tsp freshly ground black pepper For optimal flavor, grind your own.
  • 1/2 tsp dried red pepper flakes Adjust according to heat preference.
  • 1/2 cup balsamic vinegar Pick a rich, aged balsamic for depth.
  • 1/3 cup red currant syrup Available at farmers' markets or specialty stores.
For the Chicken and Vegetables
  • 4 to 6 pieces chicken thighs Bone-in and skin-on for juiciness.
  • 2 pieces red bell peppers Seeded and cut into quarters.
  • 1/2 cup grape or cherry tomatoes They add juicy bursts.
  • 2 pieces small red onions Halved for grilling ease.
  • 1 tbsp fresh rosemary Chopped.
  • 1 tbsp fresh thyme Chopped.

Method
 

Preparation
  1. In a medium-sized bowl, combine 1 tablespoon of olive oil, salt, pepper, red pepper flakes, balsamic vinegar, and red currant syrup. Optionally, add smashed garlic cloves for extra flavor.
  2. Add the chicken thighs to the marinade, ensuring they are well-coated. Cover and allow to marinate for at least an hour, or overnight for enhanced flavors.
  3. Preheat your grill to high (approximately 400°F - 450°F) and brush the grates with oil.
  4. Toss the red bell peppers, cherry tomatoes, and red onions in the remaining tablespoon of olive oil and sprinkle with salt and pepper.
Grilling
  1. Arrange the marinated chicken thighs and tossed vegetables on the hot grill. Cook chicken for about 6-7 minutes on each side until the internal temperature reaches 165°F. Grill veggies until tender and slightly charred, about 4-5 minutes.
  2. Once grilled, remove the chicken and vegetables. Pour the reserved marinade into a skillet and bring it to a boil over medium heat. Add the grilled chicken and veggies back, reduce heat to medium-low, and simmer until the sauce thickens, about 5 minutes.
  3. Finish by sprinkling with fresh rosemary and thyme. Serve hot straight from the skillet.

Notes

Choose high-quality fresh ingredients for best taste. Let chicken rest for a few minutes before cutting to retain juiciness. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for 3 months.