Plum Good Chicken

Now that’s plum good chicken! Enjoy this moist and tender recipe for marinated grilled chicken with prune sauce using pureed prunes and balsamic vinegar and topped with toasted pine nuts. Recipe 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 Prunes
  • 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


Prune Puree

Combine 1 cup California Prunes (about 18 prunes) and 6 tbsp hot water in a food processor. Process until smooth and transfer to a measuring cup and set aside.


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 the grill is heating, prepare your sauce.

Finely chop remaining 1/4 cup California Prunes and place into a small saucepan. Add 2 tbsp balsamic vinegar, 2 tbsp coconut sugar, 2 tbsp Prune Puree and 2 tbsp lemon juice. Cook on medium heat until the 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 Prune Sauce and top each serving with toasted pine nuts.