How To make Grilled Chicken Breasts In Raspberry Vinegar Marin
How To make Grilled Chicken Breasts In Raspberry Vinegar Marin
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4 ea Chicken breasts halves 1/2 c Raspberry or wine vinegar 1/4 c Chicken stock 2 T Olive oil 1 T Lemon juice 1 t Grated lemon peel 1 ea Shallot, finely chopped 1/2 t Dried tarragon leaves 1 x Black pepper Remove excess fat from chicken breasts; place them in sealable plastic bag or non-aluminum bowl. Combine remaining ingredients; pour evenly over chicken breasts. Seal bag or cover bowl; marinate in refrigerator 4 hours or overnight. Turn occaisionally. Remove chicken from marinade. Arrange in one layer in large, shallow microwaveable dish, with thicker parts toward outer edges. Pierce skin in several places with sharp knife. Cover with waxed papper. Microwave at high 4 minutes per pound. Turn over and rearrange part-way through cooking. Transfer immediately to preheated grill, skin side up, over low heat. Turn often for even grilling. Cook until tender and juices run clear when chicken is pierced with fork, 10 to 20 minutes.
How To make Grilled Chicken Breasts In Raspberry Vinegar Marin's Videos
Raspberry Balsamic Baked Chicken
This recipe for Raspberry Balsamic Baked Chicken is so tasty! A great way to use up your raspberries or a fabulous excuse to buy them! I do both. Once my raspberry bushes start to produce I use them and when I feel like making this delicious chicken dinner in the off season I just pick some raspberries up at the market! We believe that raspberries and chicken go beautifully together. The sauce is fantastic and raspberry fans will have to give this recipe a try!
Sandra Lee - Grilled Raspberry Chicken
Originally aired as part of the Spring Picnic episode on the Food Network, April 7th, 2007.
Ingredients:
6 boneless, skinless chicken breasts 1/2 cup frozen raspberries, thawed (recommended: Dole) 1 cup raspberry vinaigrette (recommended: Annie's) 1/4 cup raspberry vodka, optional 1/4 cup finely chopped fresh mint leaves Fresh mint sprigs, for garnish Fresh raspberries, for garnish
Directions:
Rinse and pat dry chicken breasts with paper towels. Place in large zip-top bag. Add raspberries, vinaigrette, vodka, if using, and chopped mint. Squeeze air out and seal bag. Gently massage the bag to mash raspberries. Marinate in the refrigerator for 1 to 4 hours.
Preheat grill to medium-high and oil the grates.
Place the chicken breasts on the grill and cook for 4 to 6 minutes per side. Remove from grill and place on serving platter. Garnish with fresh mint sprigs and fresh raspberries.
Balsamic chicken breast
A simple and delicious chicken dish made with honey, balsamic vinegar and herbs. Well balanced flavours that will tickle your taste buds using chicken breast that's been browned then reduced in a balsamic glaze. Use Italian mixed herbs a combination of rosemary, thyme and oregano. Perfect served with roasted vegetables and potatoes. Enjoy my Balsamic chicken breast in balsamic honey herbed glaze.
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Marinating Chicken
Boneless Chicken breasts olive oil balsamic vinegar Montreal Chicken seasoning Sesame oil Marinate as long as you like....place on HOT 450 degree grill....cook one side 7 minutes, flip, cook the other 8 minutes.....