Nourish PA: Balsamic Chicken with Red Grape Relish

Chicken breasts are often served alongside roasted or steamed vegetables, but if you’re looking for something a little different, try this tasty recipe! Fresh grape relish, perked up with thyme, honey and vinegar, makes a sweet-tart topping that perfectly plays off of juicy balsamic chicken. Any leftover relish is a tasty addition to chicken salad or any kind of snack plate.

Balsamic Chicken with Red Grape Relish

Serves 4
Prep Time Cook Time Total Time
10 min 35 min 45 min


  • 1/2 cup balsamic vinegar
  • 2 tablespoons light soy sauce
  • 3 tablespoons honey, divided
  • 2 teaspoons olive oil
  • 4 chicken breasts, boneless, skinless
  • 3 cups chopped seedless red grapes
  • 1 tablespoon red wine vinegar, or apple cider vinegar
  • 2 teaspoons dried thyme
  • Salt and pepper, to taste


  1. Preheat oven to 400°F. Line a 9×13-inch baking dish with aluminum foil. Stir balsamic vinegar, soy sauce, 2 tablespoons honey and oil together in small bowl. Place chicken in prepared baking dish. Pour balsamic vinegar mixture over chicken.
  2. Bake, flipping chicken halfway through, until balsamic mixture thickens and chicken is fully cooked, or until meat thermometer reads 165°F, about 30-35 minutes. Let rest for 10 minutes before slicing.
  3. Meanwhile, combine grapes, remaining honey, red wine vinegar and thyme together in a small bowl.
  4. Top chicken with grape mixture and serve.
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