Barbecued Raspberry Chicken |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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The sweetness of this delicious chicken dish will surprise you. I love to serve it with a simple salad for a complete meal.Lorraine Cloutier, Legal, Alberta Ingredients:
1/4 cup raspberry vinegar |
2 tablespoons canola oil |
1 to 2 teaspoons dried tarragon or 1 tablespoon fresh tarragon |
4 chicken breast halves, skinned and boned |
fresh ground pepper |
salt to taste |
sauce: |
1 cup thawed undiluted raspberry juice |
1 tablespoon cornstarch |
fresh raspberries |
Directions:
1. In a resealable plastic bag, combine the vinegar, oil and tarragon. Seal or shake until blended. Add chicken; marinate for 30 minutes.
2. Grease grill lightly with oil; place chicken on grill about 4 in. from medium-hot heat. Turn and baste frequently with marinade mixture until chicken feels springy to touch, about 15-18 minutes.
3. While chicken cooks, whisk together sauce ingredients in saucepan. Cook over medium-low heat, stirring constantly, until thickened and smooth, for about 5-7 minutes.
4. When chicken is done, place sauce in a pool on warm platter; place chicken on top of sauce. Garnish with a few fresh berries and a sprig of fresh tarragon. Yield: 4 servings.
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