Grilled Raspberry Chicken
I know raspberry chicken sounds weird but hear me out… it has the BEST flavor. My Mom first grilled this for me when I was home last summer, and I’ve been thinking about it ever since. Okay that’s a little dramatic, but I’m just trying to let you know how good it is! Grilling used to intimidate me, but I’ve really been on a roll with it this year. Kory and I bought our first grill when we lived in San Diego, but because we still lived in an apartment at the time it was on a small balcony… and our neighbors were right on top of us. I did use it but not very often. When we moved across the country it didn’t seem worth it to bring so we gave it to a friend. We got to Virginia so late last summer that we just decided to wait until the spring when we were more settled to purchase a grill. We got it about two months ago and ya girl has been making some fire (no pun intended) recipes on it. One thing that helps me feel more confident is having a good meat thermometer. Honestly I have this cheap one from Target and it gets the job done! My fear was always that I would undercook things, so then I would end up over cooking them and drying them out. With a meat thermometer you can avoid that issue!
Okay okay, so now to the recipe. Raspberry chicken is the perfect sweet and savory combo. First you let the chicken marinate in a raspberry vinaigrette, and then while it’s grilling you top it with a raspberry glaze. The glaze is a combination of seedless raspberry jam, soy sauce, paprika, and lime juice. It adds the perfect amount of extra flavor without being overpowering. My Mom is super fancy and makes her own raspberry syrup for this recipe by boiling down the raspberries with sugar, and then mashing them through a fine strainer… but admittedly I stuck with store bought items for this recipe and think it turned out great! I can’t wait to hear what you guys think.
Grilled Raspberry Chicken
Ingredients
- 3 boneless skinless chicken breasts (~1.5 lbs)
- 3/4 cup raspberry vinaigrette
- 3 cloves garlic
- 1/3 cup seedless raspberry jam
- 1 tbsp soy sauce
- 1/4 tsp paprika
- Juice of 1/2 lime
Instructions
- Place the chicken breasts in a glass container or plastic baggie. Pour the raspberry vinaigrette on top and add the minced garlic. Shake it up and place in the refrigerator for ~2 hours.
- For the raspberry glaze, place all ingredients in a bowl and whisk together.
- Preheat grill to ~400°F. Place chicken breasts on the grill and let cook for about 10 minutes. Flip and brush with the raspberry glaze. Let cook about 5 more minutes.
- Flip again and brush the other side with the glaze. Continue to let cook until the chicken has reached an internal temp of 165°F.