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Recipe courtesy of Sandra Lee

Grilled Raspberry Chicken

  • Level: Easy
  • Yield: 6 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 6 servings
    Calories
    543
    Total Fat
    28
    Saturated Fat
    5
    Carbohydrates
    3
    Dietary Fiber
    1
    Sugar
    2
    Protein
    62
    Cholesterol
    199
    Sodium
    125
  • Total: 1 hr 17 min
  • Prep: 5 min
  • Inactive: 1 hr
  • Cook: 12 min
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Ingredients

6 boneless, skinless chicken breasts

1/2 cup frozen raspberries, thawed (recommended: Dole)

1 cup raspberry vinaigrette (recommended: Annie's)

1/4 cup raspberry vodka, optional

1/4 cup finely chopped fresh mint leaves

Fresh mint sprigs, for garnish

Fresh raspberries, for garnish

Directions

  1. Rinse and pat dry chicken breasts with paper towels. Place in large zip-top bag. Add raspberries, vinaigrette, vodka, if using, and chopped mint. Squeeze air out and seal bag. Gently massage the bag to mash raspberries. Marinate in the refrigerator for 1 to 4 hours.
  2. Preheat grill to medium-high and oil the grates.
  3. Place the chicken breasts on the grill and cook for 4 to 6 minutes per side. Remove from grill and place on serving platter. Garnish with fresh mint sprigs and fresh raspberries.
Show: Semi-Homemade Cooking
Episode: Spring Picnic

Categories:

Grilled Chicken Chicken Recipes Grilling Poultry Fruit Raspberry Recipes Main Dish Lunch Marinating Recipes Gluten Free

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20 Reviews
Add Your Review

cabiggs

I LOVED this dish and will be making it again soon! I marinated the chicken for at least 4 hours and then when I placed the chicken on the grill, I poured more of the marinate on the top of the chicken, and did the same again when I flipped the chicken over. I did not use the raspberry vodka with the marinade, although I may try using it and maybe a cheaper raspberry vinagarette next time, because I used an entire bottle of the Annie's vinagarette and it was $3.44 just for the bottle. Overall- this chicken was DELICIOUS!!

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