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.