> 1 1/2 lbs boneless, skinless chicken thighs
> 2 tbsp canola or vegetable oil
> 1 tsp Italian seasoning
> 1/2 (16 oz) pkg strawberries
> 2 tbsp balsamic vinegar
> 1/4 cup finely chopped basil
Set grill to medium. Toss the chicken thighs with the oil and Italian seasoning. Season with salt and pepper. Cook chicken 6–7 min. per side, or until an instant read thermometer reaches 165°F when inserted into the thickest part of thigh.
While chicken cooks, hull and finely chop the strawberries. Add to a small bowl with the vinegar and basil. Toss to combine. Season with salt and pepper to taste.
Transfer chicken to a platter and spoon strawberry mixture on top. Serve immediately.