Grilled Chicken with White Grenache Plum Sauce
This is a wonderfully simple recipe. What I like most about it, is that it can be served hot or room temperature. So if you’re expecting guests and prefer to spend as little time as possible preparing food at the last moment, this is a great option.
The Plum Sauce can be made several days ahead and the chicken can be cooked beforehand and served at room temperature, or grilled quickly while enjoying the company of your guests (and a good glass of White Grenache!) and then served hot off the grill.
Either way, the sauce should be served room temperature or chilled.
I like to marinate the chicken breast for an hour or so prior to grilling as it gives the chicken a better flavor.
- Plum Sauce
- 1 t butter, unsalted
- 2 T granulated sugar
- ¼ c hoisin sauce
- 1 each shallots, peeled and thinly sliced
- 1 quart chicken broth or vegetable broth
- ¼ t ground coriander
- 1 c White Grenache
- 11 each mint leaves
- 3 each garlic cloves, peeled and sliced
- 2 lb plums (dark, red plums are best), pits removed
In a medium sauce pan over medium heat, cook the shallots and garlic in the butter until they start to brown. Add the White Grenache and reduce the volume to ½. Next, add the vegetable or chicken broth (I prefer vegetable broth for this recipe), plums and sugar. Simmer until the plums are just cooked through. Add the mint, hoisin and coriander and simmer for another 5 minutes. Remove from the heat and strain to remove the skins (which give the sauce excellent color and taste), shallots, garlic, plum pits and mint. Be sure to push all the plum meat and juices through the strainer, as this is the body of the sauce. At this point, you can allow the sauce to cool, place it in a blender and blend until very smooth.
Marinating the chicken:
- 6 ea chicken breast, boneless, skinless
- ¼ c olive oil
- 2 each garlic, whole peeled cloves, crushed
- 1 t whole black peppercorns, crushed
- 2 sprigs fresh oregano
- Place olive oil in a small glass bowl. Add smashed garlic cloves (you can use the side of a knife to do this) and crush further with a fork against the side of the bowl. Smash peppercorns, roughly chop oregano and add to the garlic-olive oil mix. Toss chicken breasts in the mixture to coat. Toss a few times during the next hour.
- After one hour of marinating, light the barbecue to medium heat. When ready remove the chicken breasts from the marinade, and place what would have been the skin side down (this is the smoother side). After 3 minutes, lift carefully and turn 90 degrees, still leaving the skin side down. This will create the “hash” marks that add to the presentation and flavor of the chicken. After another 3 minutes, flip the chicken and cook for approximately 3 – 5 minutes until just cooked.
- Serve hot with the Plum Sauce, or allow to cool to room temperature, slice and serve.
- This dish is great with a potato salad with walnuts, cilantro and olive oil.