Grilled Chicken with Strawberry Bruschetta
For the brine:
Balsamic Reduction
  1. Brine the chicken in 1 quart of of water combined with sugar and salt. Let this brine in the refrigerator for 30 minutes to an hour
  2. Heat up grill on high heat
  3. Dice the strawberries and finely chop basil. Combine.
  4. Grill chicken on high heat for 10 minutes. Flip halfway through. The internal temperature should reach 165 degrees.
  5. For the balsamic reduction, combine balsamic vinegar, red wine, and honey into a skillet on medium to high heat. Bring to a simmer for 3-5 minutes until mixture thickens.
  6. Top grilled chicken with strawberry and basil. Next, sprinkle the goat cheese and drizzle the balsamic red wine reduction onto the chicken.
  7. Enjoy!
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