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Barbecued Raspberry Chicken
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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 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.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |