Grilled Chicken Breasts in Raspberry Vinegar Marinade
photo by Annie H
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 chicken breast halves
- 1 cup raspberry vinegar or 1/2 cup wine vinegar
- 1⁄2 cup chicken stock
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon fresh lemon rind, grated
- 2 shallots, finely chopped
- 1⁄2 teaspoon dried tarragon leaves
- black pepper
directions
- 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 occasionally.
- Remove chicken from marinade, reserving marinade.
- Arrange in one layer in greased 9x13-inch pan.
- Pierce skin in several places with sharp knife.
- Cover with foil.
- Bake at 350°F for 30-35 minutes, or until mostly cooked through; in the mean time, bring reserved marinade to a simmer in a small saucepan, simmering 15 minutes.
- After main cooking time, uncover chicken and baste with marinade every 5 minutes until chicken is cooked through, approx 15-20 minutes.
- For OAMC or freezing ahead, freeze this chicken, raw, in marinade -OR- freeze after cooking, making sure to include a portion of the cooking juices with each breast (keeps chicken moist while thawing).
- Serving suggestions: bed of rice or baby spinach; side of green salad with raspberry vinaigrette; mashed potatoes; steamed carrots or broccoli; sliced thin over a bed of peppered angel hair pasta.
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Reviews
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This recipe was outstanding! This recipe appealed to me because I wanted to use up some raspberry vinegar I had on hand. I made this up and, because of last minute changes to diner, ended up putting this in the freezer...and proceeded to forget about it!! I was kinda skeptical about how it would turn out. We grilled it and it turned out wonderful....which suprised me!! (I did not use the jam) It had a pleasant tartness to the marinade. Hubby loved it, so this will be a repeat. Thanks for the contribution
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What a great meal this was...I marinaded overnight and used white wine vinegar in place of the raspberry vinegar..I decided to broil the breasts instead of bake them and they were wonderful..I didn't use the rest of the marinade as suggested but I didn't have that much left anyway, although broiling would still lend itself to the basting process..I also have 2 more chicken pieces frozen in marinade for another meal..what a great suggestion, I love OAMC ideas. Thanks!
Tweaks
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What a great meal this was...I marinaded overnight and used white wine vinegar in place of the raspberry vinegar..I decided to broil the breasts instead of bake them and they were wonderful..I didn't use the rest of the marinade as suggested but I didn't have that much left anyway, although broiling would still lend itself to the basting process..I also have 2 more chicken pieces frozen in marinade for another meal..what a great suggestion, I love OAMC ideas. Thanks!
RECIPE SUBMITTED BY
Annie H
Lawrence, KS
I have a husband and four children. The above pic is of our fourth and final addition. She joins our 6 year old girl, 5 year old boy, 2 year old girl.