Grilled Raspberry Chicken |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Raspberry vinaigrette and raspberry jam lend a lovely fruit flavor to this moist chicken dish I created. Because the recipe uses thighs and drumsticks, it's also economical. I made it often. -Gloria Warczak Cedarburg, Wisconsin Ingredients:
1 cup plus 4-1/2 teaspoons raspberry vinaigrette, divided |
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed, divided |
6 bone-in chicken thighs |
6 chicken drumsticks |
1/2 cup seedless raspberry jam |
1-1/2 teaspoons lime juice |
1/2 teaspoon soy sauce |
1/8 teaspoon garlic powder |
Directions:
1. In a large resealable plastic bag, combine 1 cup vinaigrette and half of the rosemary. Add chicken. Seal bag and turn to coat; refrigerate for 1 hour.
2. In a small bowl, combine the jam, lime juice, soy sauce, garlic powder, and remaining vinaigrette and rosemary; set aside.
3. Drain and discard marinade. Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat for 20 minutes. Turn; grill 10-20 minutes longer or until juices a meat thermometer reads 180°, basting occasionally with raspberry sauce. Yield: 6 servings.
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