Grilled Chicken with Ramp Seeds and Balsamic Fig Glaze

By Seth Fera-Schanes

Serving size: 4
Prep time: 10 minutes
Cook time: 10 minutes

1-1.5 lb chicken breast ((I use skinless)
1 oz. Ramp seeds
1 small jar medium size capers
Balsamic Fig Glaze
Fresh basil leaves
Salt and pepper
Extra virgin olive oil


Ramp Seed Infused Extra Virgin Olive Oil:

In small plastic squeeze bottle or plastic jar add 1 tbsp ramp seeds.  Cover with extra virgin olive oil (you can fill the jar and use the infused oil later) and allow to sit for  a few hours or overnight.


Salt both sides of chicken to taste.  Then add a liberal amount of freshly cracked pepper to to each side.  You want the chicken to have some heat.  Grill over medium heat for about 3-5 minutes per side or until juices run clear.

Remove and set aside.

To plate:

Add chicken breast to plate.  Drizzle with a little ramp infused extra virgin olive oil.  Drizzle with a little fig balsamic glaze (this is strong stuff so just use a little.)  Top with some ramp seeds (5-7), large capers (about 5-7) and a few fresh basil leaves.

Serve and enjoy.Grilled Chicken with Ramp Seeds and Balsamic Fig Glaze


Categories: ramps

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