Blueberry Reduction for Grilled Chicken Tenderloins
Ingredients (serves 4)
- 1 lb. boneless chicken tenderloins
- 1 tbsp. olive oil
- 1 tbsp. butter
- 1 tsp. minced garlic
- ½ tsp. onion powder
- ½ cup balsamic vinegar
- 1 cup fresh blueberries
- 1 cup water
- ¼ tsp. salt
- Dashes of salt and black pepper to taste
- 1 tbsp. fresh chopped basil
- In a large mixing bowl, add the chicken tenderloins. Drizzle with the olive oil and toss to coat. Sprinkle a pinch each of salt and pepper. Set aside.
- Over medium heat, melt the butter. Add garlic and sauté for 30 seconds.
- Add blueberries to the pan and cook for 3 minutes stirring constantly and gently mashing.
- Add vinegar. Bring to a boil, and cook for about 5 minutes or until the vinegar is nearly gone. Stir constantly.
- Add water, onion powder, and salt and pepper to the pan and return to a boil.
- Add the basil and reduce heat to simmer for 5 minutes.
- Begin preheating the grill to medium high heat (gas) or 450 degrees F.
- Remove from heat and allow the blueberry reduction to cool.
- Place the chicken over direct heat. Grill until it turns from a pink color to white along edges (about 5 minutes). Flip and grill another 4-5 minutes until internal temperature is 165 degrees F. Remove from heat. Cover and let the chicken rest until the blueberry reduction is finished.
- Immediately move on to puree the sauce until smooth. Strain the sauce of solids and return the sauce to the pan.
- Divide the chicken into four equal portions and drizzle with the blueberry reduction sauce. Garnish with additional whole blueberries if desired.