Grilled Chicken Breasts in Raspberry Vinegar Marinade |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 4 |
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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. Ingredients:
4 chicken breast halves |
1 cup raspberry vinegar or 1/2 cup wine vinegar |
1/2 cup chicken stock |
2 tablespoons olive oil |
1 tablespoon lemon juice |
1 teaspoon fresh lemon rind, grated |
2 shallots, finely chopped |
1/2 teaspoon dried tarragon leaves |
black pepper |
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.
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