Grilled Chicken with Pinot Noir & Blueberry Gastrique

1. 1

   Preheat your grill to medium high heat.

2. 2

   In a medium-sized pot over medium high heat, reduce the wine by half, about 10 minutes.

3. 3

   Take off the heat and mix in honey, balsamic vinegar, and garlic powder.

4. 4

   Place back on the heat and reduce for another 10 minutes until at a syrup consistency.

5. 5

   Add blueberries and allow to marinate and break down a bit in the sauce.

6. 6

   Take off heat and cool slightly before serving.

7. 7

   Meanwhile, liberally season both sides of chicken with salt and pepper.

8. 8

   Grill each side for 4 minutes.

9. 9

   Remove and let rest for another 5 minutes before serving.

10. 10

    Serve with blueberry gastrique.

11. 11

    Garnish with chopped basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.