Grilled Chicken with Berry Jam Glaze

1.Preheat your grill to medium-high heat.

2.In a small saucepan, combine the mixed berry jam, brewed raspberry tea, balsamic vinegar, honey, and Dijon mustard. Stir well to combine.

3.Place the saucepan over medium heat and bring the mixture to a gentle simmer. Cook for about 5-7 minutes, stirring occasionally, until the glaze thickens slightly. Remove from heat and set aside.

4.Pat the chicken breasts dry with paper towels. Drizzle olive oil over the chicken and season both sides with salt and black pepper.

5.Place the chicken breasts on the preheated grill. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.

6.During the last few minutes of grilling, brush the berry jam glaze generously over the chicken breasts, allowing it to caramelize slightly.

7.Remove the chicken from the grill and let it rest for a few minutes before serving.

8.Garnish the grilled chicken with fresh thyme leaves and serve with any remaining berry jam glaze on the side.