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.
Time 30m Yield 6 Number Of Ingredients 4 Steps:
Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Mix raspberry jam and mustard. Cover and grill chicken 4 to 5 inches from medium heat 20 to 25 minutes, brushing occasionally with jam mixture and turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard remaining jam mixture. Serve chicken topped with raspberries.
Time 1h17m Yield 6 servings Number Of Ingredients 7 Steps:
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. Preheat grill to medium-high and oil the grates. 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.
Time 1h40m Yield 8 Number Of Ingredients 9 Steps:
Combine 1 cup vinaigrette and 1 tablespoon rosemary in a large resealable plastic bag. Add chicken thighs and drumsticks. Seal bag and turn to coat. Refrigerate for 1 hour. Combine remaining rosemary, raspberry jam, 4 1/2 teaspoons vinaigrette, lime juice, soy sauce, and garlic powder in a small bowl. Prepare an outdoor grill for indirect medium heat and lightly oil the grate. Drain and discard the marinade. Place chicken pieces skin-side down on the grill rack. Grill, covered, over indirect heat for 20 minutes. Flip. Grill, basting occasionally with raspberry jam mixture, until a meat thermometer inserted into the center reads 180 degrees F (80 degrees C), 10 to 20 minutes more.
More about “grilled raspberry glazed chicken recipes”
Time 25m Yield 6 chickens, 6 serving(s) Number Of Ingredients 4 Steps:
Brush grill rack with vegetable oil. Heat gas or charcoal grill. (I’ve also cooked these in a pan. that also works!) Mix jam and mustard together in a small bowl. Refrigerate. Place chicken on grill or pan. Cover. Cook over medium heat for 15-20 minutes, occasionally brushing with jam mixture and turning once. Use extra jam mixture as more glaze if you prefer. Serve chicken topped with raspberries. Bon Apetite!
