Raspberry Balsamic Chicken

Raspberry Balsamic Chicken

Ever had so much of something that you don’t know what to do with it all?  We seem to have an abundance of raspberries.  I often find myself trying to incorporate raspberries into recipe that I normally wouldn’t.  This recipe started as a variation on a barbecue sauce.  I thought that the acidity of the raspberries would blend well with the balsamic vinegar.  I quickly discovered that it needed some sweetness, and the honey did the job well.  I have used this sauce on chicken, but I assume it would work equally well on pork.  You can definitely taste the raspberries in the finished product, which is really what I was going for.  Give it a try and let us know what you think!

[Tweet “The acidity of the raspberries blends well with the balsamic vinegar. “]

Author: Simply Playful Fare
  • 1 lb chicken breast
  • 1 1/2 cups raspberries
  • 1/4 cup balsamic vinegar
  • 1/4 cup honey
  • 1 tablespoon ketchup
  • 2 teaspoons garlic salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons vegetable oil
  1. Combine raspberries, vinegar, honey, ketchup, garlic salt, and black pepper in a sauce pan and simmer for 10 minutes.
  2. Butterfly the chicken breasts.
  3. Marinate the chicken breasts in 1/4 cup sauce + 2 tablespoons vegetable oil. Allow to marinate for at least an hour.
  4. Grill chicken 4 – 5 minutes per side, basting with extra sauce often.
  5. Remove from the grill and enjoy!
Calories: 483 Fat: 12.1 g Carbohydrates: 18.3 g Protein: 74.2 g

What will you serve with your Raspberry Balsamic Chicken?  Let us know in the comments section!

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