Grilled Raspberry Chicken recipe

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Ingredients

1 cup raspberry vinaigrette
2 tablespoons chopped fresh rosemary, divided
6 skin-on chicken thighs
6 chicken drumsticks
½ cup seedless raspberry jam
4 ½ teaspoons raspberry vinaigrette
1 ½ teaspoons lime juice
½ teaspoon soy sauce
⅛ teaspoon garlic powder

Nutrition Info

340.2 calories
carbohydrate: 19.1 g
cholesterol: 101.2 mg
fat: 15.8 g
fiber: 0.1 g
protein: 28.7 g
saturatedFat: 4.1 g
servingSize: -
sodium: 360.5 mg
sugar: 17.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine 1 cup vinaigrette and 1 tablespoon rosemary in a large resealable plastic bag. Add chicken thighs and drumsticks. Seal bag and turn to coat. Refrigerate for 1 hour.

  2. Combine remaining rosemary, raspberry jam, 4 1/2 teaspoons vinaigrette, lime juice, soy sauce, and garlic powder in a small bowl.

  3. Prepare an outdoor grill for indirect medium heat and lightly oil the grate.

  4. Drain and discard the marinade. Place chicken pieces skin-side down on the grill rack. Grill, covered, over indirect heat for 20 minutes. Flip. Grill, basting occasionally with raspberry jam mixture, until a meat thermometer inserted into the center reads 180 degrees F (80 degrees C), 10 to 20 minutes more.

Recipe Yield

8 servings

Recipe Note

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 make it often.

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