Printable | Taste of Home

Barbecued Raspberry Chicken

1/4 cup raspberry vinegar
2 tablespoons vegetable 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 undiluted frozen raspberry juice
1 tablespoon cornstarch
Fresh raspberries

In medium-size bowl or resealable plastic bag, combine vinegar, oil
and tarragon. Whisk or shake until blended. Marinate chicken in

Printed from tasteofhome.com Jul 25, 2008

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Barbecued Raspberry Chicken cont.

mixture for 30 minutes. Grease grill lightly with oil; place
chicken on grill about 4 in. from hot heat. Turn and baste frequently
with marinade mixture until chicken feels springy to touch, about 15
to 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.