Plum Good Chicken

Provided by: Amee’s Savory Dish for the California Prune Board.

Servings: 6


  • 6 boneless skinless chicken breasts (I recommend smaller 4 oz breasts they cook more evenly and have a better texture)
  • 1/4 cup + 2 tbsp coconut sugar
  • 1/4 cup extra virgin olive oil
  • 1 1/4 cup California dried plums
  • 1/2 cup + 2 tbsp good quality balsamic vinegar
  • 3 cloves garlic minced
  • 1/4 cup + 2 tbsp fresh squeezed lemon juice
  • 1 tbsp Mediterranean seasoning blend
  • 1/4 cup pine nuts toasted
  • 2 tbsp salted butter
  • salt and pepper to taste



First, prepare the plum puree.
  • Combine 1 cup California dried plums (about 18 plums) and 6 tbsp hot water in a food processor.
  • Process until smooth and transfer to a measuring cup and set aside.
Now prepare the marinade for the chicken.
  • Combine 1/4 cup coconut sugar, 1/4 cup olive oil, 1/2 cup plum puree, 1/2 cup balsamic vinegar, minced garlic, 1/4 cup lemon juice, 1 tbsp Mediterranean seasoning blend in a large bowl. Season with a little salt and pepper, to taste.
  • Whisk to combine, the marinade should be thick, like barbecue sauce.
  • Add chicken breasts to marinade and pour into a sealed container.
  • Refrigerate for 2-3 hours for flavors to mingle and meat to tenderize.
  • Toast pine nuts in a skillet over medium-low heat until lightly golden and fragrant. Set aside to cool.
  • Preheat grill, then turn down to medium heat.
While grill is heating, prepare your sauce.
  • Finely chop remaining 1/4 cup California dried plums and place into a small saucepan. Add 2 tbsp balsamic vinegar, 2 tbsp coconut sugar, 2 tbsp plum puree and 2 tbsp lemon juice. Cook on medium heat until mixture starts to bubble and thicken. Remove from heat and stir in 2 tbsp butter. Set aside while you grill the chicken breasts.
  • Cook chicken until internal temp is 160 degrees F, turning several times and basting with remaining marinade. Allow to cook for a few minutes after final basting. Cooking time will vary with the size of the chicken breasts. I flipped the breasts about every 2 minutes and basted for a total of 4 rotations. They were good and saucy!
  • Serve each chicken breast with about 2 tsp plum sauce and top each serving with toasted pine nuts.