Grilled Herb Chicken with Red Onion Jam

INGREDIENTS

FOR THE CHICKEN:

½ cup extra-virgin olive oil

½ cup minced parsley

¼ cup minced basil

2 tbsp. minced rosemary

2 tbsp. minced thyme

1 tsp. crushed red chile flakes

4 cloves garlic, minced

Juice and zest of 1 lemon

Kosher salt and freshly ground black pepper, to taste

2 lb. boneless skinless chicken breasts, pounded to ¼" thickness, halved

FOR THE RED ONION JAM:

4 tbsp. unsalted butter

2 large red onions, sliced thin

¾ cup dry red wine

½ cup sherry vinegar

½ cup sugar

¼ cup black raspberry liqueur, such as Chambord

Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

1. Make the chicken: Mix oil, parsley, basil, rosemary, thyme, chile flakes, garlic, and lemon juice and zest in a gallon-size resealable plastic bag; add chicken. Seal bag, and marinate in the refrigerator for at least 1 hour (or overnight).

2. Meanwhile, make the jam: Heat butter in a 12″ skillet over medium heat. Add onions; cook, stirring, until soft but not browned, about 15 minutes. Add wine, vinegar, sugar, liqueur, salt, and pepper; cook, stirring, until thick, about 40 minutes; let jam cool.

3. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, heat broiler to high.) Working in batches, grill chicken, turning once, until browned and cooked through, about 5 minutes. Serve with jam.