(Helen Rosner)

Saveur kitchen director Kellie Evans created this easy picnic dish for a family lunch at Red Rock Canyon in Nevada. This recipe first appeared in our April 2012 issue along with Kellie's story Vegas, Al Fresco.SERVES 6

INGREDIENTS

FOR THE CHICKEN:

½ cup extra-virgin olive oil½ cup minced parsley¼ cup minced basil2 tbsp. minced rosemary2 tbsp. minced thyme1 tsp. crushed red chile flakes4 cloves garlic, mincedJuice and zest of 1 lemonKosher salt and freshly ground black pepper, to taste2 lb. boneless skinless chicken breasts, pounded to ¼" thickness, halved

FOR THE RED ONION JAM:

4 tbsp. unsalted butter2 large red onions, sliced thin¾ cup dry red wine½ cup sherry vinegar½ cup sugar¼ cup black raspberry liqueur, such as ChambordKosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

1. Make the chicken: Mix oil, parsley, basil, rosemary, thyme, chile flakes, garlic, and lemon juice and zest in a gallon-size resealable plastic bag; add chicken. Seal bag, and marinate in the refrigerator for at least 1 hour (or overnight).

2. Meanwhile, make the jam: Heat butter in a 12″ skillet over medium heat. Add onions; cook, stirring, until soft but not browned, about 15 minutes. Add wine, vinegar, sugar, liqueur, salt, and pepper; cook, stirring, until thick, about 40 minutes; let jam cool.

3. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, heat broiler to high.) Working in batches, grill chicken, turning once, until browned and cooked through, about 5 minutes. Serve with jam.