- 1 boneless, skinless chicken breast (the marinade can support another)
- 1/3 cup, plus 3 tablespoons balsamic vinegar
- 2 tablespoons plain yogurt
- 2 cloves of garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cinnamon
- 1 teaspoon sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon sea salt
- 1/2 teaspoon fresh ground black pepper (a few turns of the handle)
- About 8 fresh strawberries
- Create the marinade by combining 3-4 roughly-chopped strawberries with 3 tablespoons of balsamic vinegar and 1 teaspoon of sugar in a small bowl. To facilitate the flavor extraction, mash the strawberries with the back of a fork. Let this macerate for a moment as you mince the garlic and collect your other ingredients.
- Combine the remaining marinade ingredients (salt, pepper, chili powder, garlic, yogurt, cinnamon, lemon juice) and mix well. Pour the marinade into a zip-top bag containing 1 (or two) chicken breasts, remove the air, seal and massage to coat. Refrigerate for 2-24 hours.
- When ready, lay the chicken breasts on a hot grill (I used a panini press) and begin the glaze.
- Add 1/3 cup balsamic vinegar and the remaining chopped strawberries to a small skillet over med-high heat, bring just to a “boil” and reduce the heat to medium. Stir occasionally as you simmer the mixture until it reaches a consistency thick enough to coat the back of a spoon, about 5-8 minutes.
- Optional: Garnish. Take your best-lookin’ strawberry and make several near-through slices from the apex to the base (i.e. toward the stem) and fan them apart; top your chicken with it, or rest it on the plate in a bit of glaze.
- Spoon the glaze over the finished chicken, and drizzle some around your plate(s) for dipping.
And because it wouldn’t really be a tribute to Charlie Sheen if it weren’t “bi-winning,” I modified the remainder of the balsamic glaze to make a delicious topping for ice cream:
- Begin with the remainder of your glaze, as I did, or use a smaller amount of balsamic – about 3 tablespoons – for the base.
- Add two tablespoons of brown sugar and 2-3 chopped strawberries to the skillet as you reduce the balsamic (see above).
- If you are more patient than I am, allow your ice cream to soften a bit before trying to scoop it. Spoon over and enjoy (looks like chocolate sauce, doesn’t it?).
I loved this over ice cream. I let two of my roommates try it – one loved it, and the other hated it. Know your audience.