Ingredients for Grilled Chicken Breasts In Raspberry Vinegar Marinade
- Chicken Breast Halves
- 1/2 cup raspberry vinegar
- Chicken Stock
- 1/4 cup olive oil
- Lemon Juice
- Fresh Lemon Rind
- Shallots
- Dried Tarragon Leaves
- 1/4 teaspoon black pepper
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How to Make Grilled Chicken Breasts In Raspberry Vinegar Marinade
- Remove excess fat from chicken breasts.
- Place chicken breasts in a sealable plastic bag or non-aluminum bowl.
- In a separate bowl, whisk together 1/2 cup raspberry vinegar, 1/4 cup olive oil, 2 tablespoons Dijon mustard, 1 tablespoon honey, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Pour marinade evenly over chicken breasts.
- Seal bag or cover bowl tightly.
- Marinate in the refrigerator for at least 4 hours, or preferably overnight.
- Preheat grill to medium-high heat.
- Remove chicken from marinade, reserving marinade.
- Grill chicken for 5-7 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).
- In a small saucepan, bring reserved marinade to a simmer. Simmer for 15 minutes to reduce slightly.
- During the last few minutes of grilling, add 2 tablespoons of seedless raspberry jam to the reduced marinade and stir to combine.
- Baste chicken with the raspberry jam glaze during the last 2-3 minutes of grilling.
- Remove chicken from grill and let rest for 5 minutes before slicing and serving.
- Serve over a bed of rice, baby spinach, or your favorite side dish. Consider serving with a side green salad with raspberry vinaigrette, mashed potatoes, steamed carrots or broccoli, or sliced over peppered angel hair pasta.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
2g
Fat
14g
Carbs
1g
