Grilled Chicken with Beetroot and Herb Glaze

Instructions

1. 1

   Preheat your grill to medium-high heat, about 400°F. Toss the beetroot wedges and red onion with 2 tablespoons of olive oil, salt, and pepper. Place them in a grilling basket or directly on the grates and begin cooking for 25-30 minutes, stirring occasionally until caramelized and tender.

   Tip: Beetroots take longer than chicken, so starting them first ensures everything finishes at the same time.

2. 2

   While vegetables grill, pat the chicken breasts dry and season both sides generously with salt and pepper. Brush lightly with 1 tablespoon of olive oil.

3. 3

   In a small saucepan over medium heat, combine the remaining 1 tablespoon of olive oil with minced garlic, thyme, and rosemary. Cook for about 1 minute until fragrant, then add balsamic vinegar and honey. Simmer for 3-4 minutes until slightly thickened, then remove from heat and stir in lemon juice and zest.

4. 4

   Once the grill is fully heated and the beetroots have been cooking for about 10-12 minutes, place the chicken breasts on the grill. Cook for 6-7 minutes on the first side without moving them, allowing for nice grill marks to form.

   Tip: Avoid moving the chicken too early; this prevents it from sticking and creates attractive charring.

5. 5

   Flip the chicken and cook for another 6-7 minutes on the second side. Brush the cooked side with the balsamic glaze, then flip once more and brush the other side. Cook for another 1-2 minutes until the glaze caramelizes slightly and the chicken reaches an internal temperature of 165°F.

6. 6

   Remove the chicken from the grill and let it rest for 5 minutes on a warm plate. Continue cooking the beetroots if needed until they're very tender and caramelized at the edges.

7. 7

   Arrange the grilled chicken and roasted beetroot wedges on serving plates. Drizzle any remaining glaze over the top, scatter with fresh parsley, and serve immediately while warm.