Grilled Chicken Thighs with Strawberry Chutney

Prep Time: 1 hour Cook Time: 30 minutes Servings: 4 Author: Olivelle (Styled the Chivilla Bay Way)

🌴 Why You’ll Love This Recipe

Juicy, herb-marinated chicken thighs meet a tangy, slightly sweet strawberry chutney for a flavor combination that feels both elegant and approachable. Tuscan Herb Infused Olive Oil and Mediterranean rosemary bring out the savory side of the chicken, while Strawberry Lemonade White Barrel Aged Balsamic, fresh ginger, and red onion add brightness and balance. It’s an easy grilled dinner that feels special enough for guests—but simple enough for a weeknight.

🛒 Ingredients

For the Chicken Thighs:

4 boneless, skinless chicken thighs
2 Tbsp Tuscan Herb Infused Olive Oil
2 Tbsp Strawberry Lemonade White Barrel Aged Balsamic
1 Tbsp Mediterranean Rosemary Rub & Seasoning
1 tsp Rosemary Infused Sea Salt

For the Strawberry Chutney:

1 Tbsp Tuscan Herb Infused Olive Oil
¼ large red onion, diced
1-inch piece fresh ginger, grated
1½ tsp Mediterranean Rosemary Rub & Seasoning
1 cup fresh strawberries, halved
2 Tbsp Strawberry Lemonade White Barrel Aged Balsamic
¼ tsp Rosemary Infused Sea Salt
2 sprigs fresh thyme

For Serving:

Sliced almonds
Fresh thyme

👩🍳 Directions

Marinate the chicken:
Add chicken thighs, Tuscan Herb Infused Olive Oil, Strawberry Lemonade White Barrel Aged Balsamic, Mediterranean Rosemary Rub, and Rosemary Sea Salt to a zip-top bag.
Toss to coat and marinate 1 hour at room temperature.
Make the chutney:
Heat Tuscan Herb Infused Olive Oil in a saucepan over medium heat.
Add diced red onion and sauté 5 minutes, until softened.
Build flavor:
Stir in grated ginger and Mediterranean Rosemary Rub. Cook 1 minute, until fragrant.
Simmer:
Add strawberries, Strawberry Lemonade White Barrel Aged Balsamic, and Rosemary Sea Salt.
Cook 3–5 minutes, until strawberries soften, then gently mash with a spoon or potato masher.
Finish the chutney:
Add thyme sprigs, reduce heat to low, and simmer 10–15 minutes, stirring occasionally.
Remove thyme sprigs and set chutney aside.
Grill the chicken:
Preheat grill to medium-high heat.
Remove chicken from marinade and grill about 6 minutes per side, until lightly charred and internal temperature reaches 165°F.
Serve:
Spoon strawberry chutney over grilled chicken and finish with sliced almonds and fresh thyme.