Grilled Rosemary-Scented Chicken with Sweet & Sour Onion Jam

August/September 2005, May/June 1997, The EatingWell Diabetes Cookbook (2005)

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This healthy grilled chicken recipe gets tons of flavor from fresh rosemary sprigs. For a sophisticated meal, slow-cooked onions and a savory black olive paste provide the perfect accompaniment.

"I used rosemary from my garden. Also rubbed rosemary on chicken after brushing with oil. Reminded me of grilled chicken in Greece. Wonderful. "
Grilled Rosemary-Scented Chicken with Sweet & Sour Onion Jam

Makes: 4 servings

Serving Size: 3 oz. chicken, 1 tsp. olive paste & 3 Tbsp. onion jam

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Total Time:


Onion Jam

  • 2 teaspoons extra-virgin olive oil
  • 2 large sweet onions, such as Vidalia, halved lengthwise and sliced
  • 2 1/2 tablespoons sugar
  • 1 large clove garlic, minced
  • 1 teaspoon chopped fresh rosemary
  • 1/4 cup distilled white vinegar, plus more to taste
  • Pinch of salt
  • Freshly ground pepper to taste


  • 2 boneless, skinless chicken breasts (about 8 ounces each), trimmed
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon salt, or to taste
  • Freshly ground pepper to taste
  • 4 large sprigs fresh rosemary
  • 4 teaspoons prepared black olive paste (see Tip) or olive tapenade


  1. To prepare onion jam: Heat 2 teaspoons oil in a 12-inch skillet (not nonstick) over medium heat. Add onions and sugar. Cover and cook, stirring occasionally, until the onions are soft and most of their liquid has evaporated, 10 to 20 minutes. Uncover and cook, stirring, until the onions turn deep golden, 10 to 20 minutes more. (Add 1 or 2 tablespoons water if the onions start to scorch.)
  2. Add garlic and rosemary; cook, stirring, until fragrant, about 1 minute. Add 1/4 cup vinegar and cook until most of the liquid has evaporated, about 3 minutes. Season with a pinch of salt, pepper and more vinegar, if desired. Set aside.
  3. To prepare chicken: Prepare a charcoal fire or preheat a gas grill to medium-high.
  4. Rub chicken breasts with 1 1/2 teaspoons oil and season with 1/4 teaspoon salt and pepper. Place rosemary sprigs on the grill and lay chicken breasts over them. Grill until the chicken is browned on the bottom, about 5 minutes. Turn, keeping the rosemary under the chicken, and grill until no trace of pink remains in the center, about 5 minutes more. Discard rosemary. Cut chicken breasts in half or slice crosswise. Serve the chicken with black olive paste (or tapenade) and the onion jam.

Tips & Notes

  • Tip: An equal amount of minced black olives can be substituted for the black olive paste.


Per serving: 272 calories; 10 g fat (2 g sat, 4 g mono); 63 mg cholesterol; 21 g carbohydrates; 8 g added sugars; 16 g total sugars; 24 g protein; 2 g fiber; 279 mg sodium; 391 mg potassium.

Carbohydrate Servings: 1 1/2

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