Grilled Rosemary Chicken with Heirloom Tomato Jam

petalumapoultry.com
serves 6
Ingredients

• 6 boneless, skinless chicken breasts
• 3/4 cup olive oil
• 1 lemon juiced and zested, plus 1 lemon for garnish (Use half of zest for tomato jam)
• 1 tbsp red wine vinegar
• 1 tbsp dijon mustard
• 12 rosemary sprigs, cleaned and chopped, reserve 3 sprigs for garnish
• 8 garlic cloves, coarsely chopped
• 1 shallot, minced 
• kosher salt & black pepper
• 1/2  tsp red pepper flake
• 1 lb heirloom tomatoes, cored and finely chopped
• 1/4 cup honey
• 3 medium shallots, minced
• 1 clove garlic, minced
• 1 tsp fresh ginger, minced
• 1 tbsp olive oil
• 1/2 tsp cinnamon 
• reserved lemon zest 
• kosher salt & black pepper to taste

Preparation
​​In a large bowl whisk together marinade ingredients. Add chicken breasts to marinade, cover, and refrigerate for 3-6 hours. After chicken is adequately marinated, remove the chicken breasts and pat dry. Reserve the marinade for basting throughout grilling.

Preheat a grill on medium heat for 30-45 minutes. Place chicken breasts on the grill, turning and basting occasionally for 15-20 minutes, or until browned and has an internal temperature of 165°. Cut remaining lemon into half moons, and grill for garnishing.

One hour before the chicken has finished marinating, start prepping the tomato jam. In a non-reactive medium sauce pan, add the olive oil, garlic, shallot, and ginger. Place pan over medium heat, and saute for 10-12 minutes or until shallots and garlic become translucent. Add remaining ingredients, and bring to a low simmer. Simmer for 1 hour while stirring occasionally. Once it has thickened into a jam like consistency, remove from heat, and check seasoning.
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