Time 4h20m Yield 4 Number Of Ingredients 8 Steps:
Place the water, vinegar, pepper, salt, Worcestershire sauce, hot sauce, and melted margarine into a large, resealable plastic bag. Shake to combine ingredients, then add chicken, seal, and shake to coat. Place in refrigerator to marinate at least 4 hours. Preheat an outdoor grill for medium-high heat, and lightly oil grate. Remove chicken from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until no longer pink in the center; about 10 minutes per side.
Time 4h20m Yield 5 Number Of Ingredients 9 Steps:
Whisk vinegar, soy sauce, olive oil, parsley, basil, oregano, garlic powder, and black pepper together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 4 hours. Preheat grill for medium-low heat and lightly oil the grate. Drain and discard marinade. Grill chicken on the preheated grill until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Time 1h10m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Remove excess fat from chicken breasts; place them in sealable plastic bag or non-aluminum bowl. Combine remaining ingredients; pour evenly over chicken breasts. Seal bag or cover bowl; marinate in refrigerator 4 hours or overnight. Turn occasionally. Remove chicken from marinade, reserving marinade. Arrange in one layer in greased 9x13-inch pan. Pierce skin in several places with sharp knife. Cover with foil. 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. After main cooking time, uncover chicken and baste with marinade every 5 minutes until chicken is cooked through, approx 15-20 minutes. 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). 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.
Time 45m Yield 6 servings. Number Of Ingredients 8 Steps:
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. , In a small bowl, combine the jam, lime juice, soy sauce, garlic powder, and remaining vinaigrette and rosemary; set aside., 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 thermometer reads 180°, basting occasionally with raspberry sauce.
More about “grilled chicken breasts in raspberry vinegar marinade recipes”
Time 15m Yield 6 serving(s) Number Of Ingredients 12 Steps:
Mix all ingredients except chicken together. Marinate boneless chicken for 10-15 minutes. Marinate chicken pieces for up to one hour. Grill chicken and enjoy!
