Grillin & Chillin: Chicken Breasts with Balsamic Glaze

The last few weeks have been absolutely gorgeous here in Portland. In fact, I have developed quite a crush on the weather lately! I also have a little crush on this balsamic vinegar. Our friends Gavin & Julie over at The Haute Kitchen were generous enough to give us a bottle. Ever since, I have been trying to figure out ways to use this balsamic on anything & everything! ( If you want to know more about it, click here.) In the midst of trying to balance these two current infatuations, how might you ask do I show my affection? By cooking outside of course, grilling chicken and pairing that with a balsamic glaze. (Love is better when shared!)

Brining is a great method to use on meats that can often turn dry and tasteless after being cooked. The brining process lends itself well to cuts like pork chops and boneless, skinless chicken. These particular chicken breasts get a huge boost from a little overnight skinny dip in the brining liquid, which might seem a bit tedious, but isn’t at all, promise! You make the brine the night before and by the next evening your chicken is ready for the grill! Brining flavors the meat all the way through, the sugars and salt seep in through the whole piece of meat rather than just the top layer. After brining, there is really no need to add any extra seasoning, the chicken will be succulent and flavorful enough as is. The balsamic glaze is sweet, savory, and just a little bit sticky, giving the chicken that extra bit of oomph! This recipe can also be efficiently divided and conquered by one person grilling the chicken and the other person busying themselves with making the glaze.

Grilled Chicken Breasts with Balsamic Glaze
Serves 4

For the Brine:

3 Tablespoons kosher salt
3 Tablespoons packed brown sugar
6 Thyme sprigs
2 Garlic cloves, halved
¾ Teaspoons coarsely cracked black pepper
4 Cups water

Combine all ingredients in a saucepan over medium heat. Bring to a simmer, stirring to dissolve the salt and sugar. Remove from heat. Transfer to a container large enough to hold all the brine and chicken breasts. Let the brine cool completely add the chicken breasts and refrigerate over night. Make sure the chicken is completely submerged in the brine and nor floating or anything!

For the Chicken:

4 Boneless, skinless, chicken breasts

Remove chicken breasts from brine. Throw on a grill, either over medium low or low, depending on how hot your grill gets. Cook chicken breasts, about 8 to 10 minutes on each side. When chicken is done, add the chicken to the pan with the balsamic glaze, and cook on low, about 1 minute, turning the chicken in the sauce until coated.

For the Balsamic Glaze:

2 Tablespoons unsalted butter, divided
1 shallot, minced
2 Tablespoons balsamic vinegar
1 Tablespoon fresh sage, minced
1 Cup low sodium or light chicken stock

In a medium saucepan, over medium heat add 1 tablespoon of butter. When butter melts add the minced shallots, stirring until softened, about 2 minutes. Add the balsamic vinegar, bring to a boil, and let reduce by half, about a minute. Add the stock and sage, turning the heat to high and scraping up any browned bits with a wooden spoon. Reduce until sauce is a 1/3 cup, about 6-7 minutes. Remove from heat, adding the remaining butter and swirling until the butter melts. When chicken is done, add chicken to pan on low, about a minute. Make some sides and eat up!