By Jodi Lewchuk

Makes 4 servings

This recipe calls for boneless chicken for ease of preparation and quick cooking time. But bone-in pieces or, better yet, a whole chicken cut in eighths, are actually more flavourful and are a fine substitution, though they take a bit longer to grill (30 to 40 minutes at medium heat). The sauce is a spin on the French classic, enlivened with the sweet-and-sour punch of honey and vinegar, against which the bold flavour of tarragon stands up well. The whole grapes provide refreshing bursts of sweetness.

1 Tbsp unsalted butter
1 Tbsp olive oil
1 large shallot, minced
1 cup chicken broth
2 Tbsp white wine vinegar
1 Tbsp liquid honey
1 cup seedless green grapes
2 Tbsp minced fresh tarragon
2 Tbsp whipping (35%) cream
pinch freshly ground black pepper, plus more if needed kosher salt, to taste

4 boneless chicken breasts or 8 boneless thighs
1 tsp kosher salt
1/4 tsp freshly ground black pepper

Preheat an outdoor gas grill over medium-high heat. (You can also use a grill pan indoors.)

Make the sauce: In a medium saucepan, melt the butter with the oil over medium heat. Add the shallot and cook, stirring occasionally until soft, about 3 minutes. Stir in the chicken broth, vinegar and honey. Increase heat to medium-high, bring the contents to the boil and continue to boil until reduced by half, about 5 minutes. Reduce the heat to medium-low. Stir in the grapes and tarragon and cook, stirring occasionally until the grapes soften and begin to split, about 3 minutes. Stir in the cream and black pepper. Taste and adjust seasonings if needed. Turn off the heat and cover the pan to keep the sauce warm.

Grill the chicken: Sprinkle salt and pepper over the boneless chicken pieces. Place the chicken pieces onto a lightly oiled grill. Cover the grill and cook, turning the chicken occasionally, until chicken is no longer pink inside, about 12 to 15 minutes. Transfer the chicken to a platter. Gently reheat the sauce if necessary. Stir the sauce and spoon over the chicken. Garnish with additional tarragon, if desired.