Grilled Chicken with Three Bean Salad and Spicy Cherry Sauce

  • Yield 4 servings

The combination of sweet and spicy flavors from the jams and vinegar plays well with the three bean salad.


1/2 cup cherry jam
2 tablespoons red jalapeno jam
3 tablespoons raspberry vinegar
1/8 teaspoon salt
1 tablespoon extra-virgin olive oil
1 teaspoon red wine vinegar
1/8 teaspoon dry mustard
1/4 teaspoon salt, divided
1/4 teaspoon ground black pepper, divided
1/2 teaspoon minced chives
1 1/2 cups trimmed, cooked haricot verts (or regular green beans)
3/4 cup cooked white beans, cannellini or Great Northern
3/4 cup cooked edamame
2 tablespoons minced shallots
8 chicken thighs


  1. Combine the first four ingredients in a non-reactive sauce pan and cook until mixture is a  thin syrupy consistency.  Cool.
  2. Combine the next six ingredients in a large bowl; add the beans and shallots. Toss well.
  3. Season the chicken with ¼ teaspoon salt and ¼ teaspoon pepper.  Grill over charcoal to desired doneness. Place chicken on bean salad, drizzle with cherry syrup.

Recipe by Chef Terry Conlan, courtesy of The Soyfoods Council



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