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Grilled Raspberry Chicken

 Grilled Raspberry Chicken
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
6 ServingsPrep: 15 min. + marinating Grill: 30 min.


  • 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


  • 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 meat thermometer
  • reads 180°, basting occasionally with raspberry sauce. Yield: 6
  • servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot

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Grilled Raspberry Chicken (continued)

Wine (continued)