Grilled Chicken Breasts in Raspberry Vinegar Marinade

“This recipe was adopted from the RecipeZaar account. After making this myself, I found that the addition of a couple of tablespoons of seedless raspberry jam to the basting liquid really added a nice flavor. Use in the last few minutes of broiling or grilling as the jam will burn.”
READY IN:
1hr 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove excess fat from chicken breasts; place them in sealable plastic bag or non-aluminum bowl.
  2. Combine remaining ingredients; pour evenly over chicken breasts.
  3. Seal bag or cover bowl; marinate in refrigerator 4 hours or overnight.
  4. Turn occasionally.
  5. Remove chicken from marinade, reserving marinade.
  6. Arrange in one layer in greased 9x13-inch pan.
  7. Pierce skin in several places with sharp knife.
  8. Cover with foil.
  9. Bake at 350°F for 30-35 minutes, or until mostly cooked through; in the mean time, bring reserved marinade to a simmer in a small saucepan, simmering 15 minutes.
  10. After main cooking time, uncover chicken and baste with marinade every 5 minutes until chicken is cooked through, approx 15-20 minutes.
  11. For OAMC or freezing ahead, freeze this chicken, raw, in marinade -OR- freeze after cooking, making sure to include a portion of the cooking juices with each breast (keeps chicken moist while thawing).
  12. Serving suggestions: bed of rice or baby spinach; side of green salad with raspberry vinaigrette; mashed potatoes; steamed carrots or broccoli; sliced thin over a bed of peppered angel hair pasta.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: