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Barbecued Raspberry Chicken Recipe

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

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Barbecued Raspberry Chicken Recipe

Prep: 15 min. + marinating Grill: 15 min.

Yield: 4 Servings

15 15 30

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

In a resealable plastic bag, combine the vinegar, oil and tarragon. Seal or shake until blended. Add chicken; marinate for 30 minutes.
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.
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.
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.

Originally published as Barbecued Raspberry Chicken in Country Woman July/August 1990, p38