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Barbecued Raspberry Chicken

 Barbecued Raspberry Chicken
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
4 ServingsPrep: 15 min. + marinating Grill: 15 min.


  • 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


  • 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.

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Barbecued Raspberry Chicken (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.