Sunday, May 17, 2009

Grilled Raspberry Chicken

1 C. plus 4 1/2 t. raspberry vinaigrette, divided
2 T. minced fresh rosemary or 2 t. dried rosemary, crushed, divided
6 chicken thighs
6 chicken drumsticks
1/2 c. seedless raspberry jam
1 1/2 t. lime juice
1/2 t. soy sauce
1/8 t. garlic powder

In 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 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 juice run clear, basting occasionally with raspberry sauce. Yields: 6 servings

1 comment:

  1. made this tonight! YUMMO! Used Chicken Breasts, instead, but still enjoyable.