Grilled Chicken and Strawberries with Balsamic Syrup

Grilling gives strawberries a slightly smoky flavor and a striking appearance. Balsamic vinegar adds a rich note that highlights and deepens the flavor of both the strawberries and the chicken, tying the meal together.

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  3 Tbs. balsamic vinegar
  
  


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  20 medium strawberries (unhulled)
  
  


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  4 5-oz. boneless, skinless chicken breast cutlets
  
  


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  Extra-virgin olive oil
  
  


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  Kosher salt and freshly ground black pepper
  
  


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  2 Tbs. chopped fresh basil
  
  

In a 1-quart saucepan, boil the vinegar until reduced by half, about 2 minutes; set aside.

Thread 5 strawberries on each of 4 skewers. Brush the chicken cutlets with olive oil and season with salt and pepper. Heat a grill or grill pan over medium-high heat.

Grill the chicken and strawberries until the chicken is cooked through, 2 to 3 minutes per side, and the strawberries have slight grill marks, 1 to 2 minutes per side. Serve drizzled with a little olive oil and the reduced vinegar and sprinkled with basil.