Grilled Raspberry Chicken Recipe

4 5 8
Grilled Raspberry Chicken Recipe
Grilled Raspberry Chicken Recipe photo by Taste of Home
Publisher Photo

Grilled Raspberry Chicken Recipe

Read Reviews
4 5 8
Publisher Photo
Raspberry vinaigrette and raspberry jam lend a lovely fruit flavor to this moist chicken dish I created. Because the recipe uses thighs and drumsticks, it's also economical. I made it often. -Gloria Warczak Cedarburg, Wisconsin
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 30 min.

Ingredients

  • 1 cup plus 4-1/2 teaspoons raspberry vinaigrette, divided
  • 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed, divided
  • 6 bone-in chicken thighs
  • 6 chicken drumsticks
  • 1/2 cup seedless raspberry jam
  • 1-1/2 teaspoons lime juice
  • 1/2 teaspoon soy sauce
  • 1/8 teaspoon garlic powder

Directions

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. Yield: 6 servings.
Originally published as Grilled Raspberry Chicken in Taste of Home February/March 2005, p28

  • 1 cup plus 4-1/2 teaspoons raspberry vinaigrette, divided
  • 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed, divided
  • 6 bone-in chicken thighs
  • 6 chicken drumsticks
  • 1/2 cup seedless raspberry jam
  • 1-1/2 teaspoons lime juice
  • 1/2 teaspoon soy sauce
  • 1/8 teaspoon garlic powder
  1. 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.
  2. In a small bowl, combine the jam, lime juice, soy sauce, garlic powder, and remaining vinaigrette and rosemary; set aside.
  3. 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. Yield: 6 servings.
Originally published as Grilled Raspberry Chicken in Taste of Home February/March 2005, p28

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Reviews forGrilled Raspberry Chicken

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s_pants User ID: 174050 234281
Reviewed Oct. 10, 2015

"Loved the flavor!"

MY REVIEW
shecooksalot User ID: 5888460 66135
Reviewed Jul. 10, 2014

"This was easy to make and a nice change from regular grilled chicken, but I didn't care for the taste too much. It's not a bad recipe, just not one that I care for. My family liked it a lot though :)"

MY REVIEW
C-Ro User ID: 6104789 154623
Reviewed Jun. 19, 2014

"Very tasty! Used chicken breasts instead, and substituted tarragon for the rosemary. Nice and juicy, and easy to make."

MY REVIEW
lvarner User ID: 35803 144078
Reviewed Jul. 28, 2013

"This was a nice change of pace from our usual rub for grilled chicken. It had a really nice flavor, and my husband asked that it be placed on a regular rotation of go-to recipes!"

MY REVIEW
Metalchick36 User ID: 7004765 63688
Reviewed Dec. 4, 2012

"Very good and easy to make. A different flavor for those who want to prepare chicken in a different way."

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