Grilled Chicken Breasts in Raspberry Vinegar Marinade

Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

This recipe was adopted from the RecipeZaar account. After making this myself, I found that the addition of a couple of tablespoons of seedless raspberry jam to the basting liquid really added a nice flavor. Use in the last few minutes of broiling or grilling as the jam will burn.


  1. Remove excess fat from chicken breasts; place them in sealable plastic bag or non-aluminum bowl.
  2. Combine remaining ingredients; pour evenly over chicken breasts.
  3. Seal bag or cover bowl; marinate in refrigerator 4 hours or overnight.
  4. Turn occasionally.
  5. Remove chicken from marinade, reserving marinade.
  6. Arrange in one layer in greased 9x13-inch pan.
  7. Pierce skin in several places with sharp knife.
  8. Cover with foil.
  9. 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.
  10. After main cooking time, uncover chicken and baste with marinade every 5 minutes until chicken is cooked through, approx 15-20 minutes.
  11. 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).
  12. 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.
Most Helpful

Even the kids loved it! I used black raspberry vinegar, bottled lemon juice and garlic powder. Cooked the chicken on the grill...delicious.

haskinsfam September 26, 2009

I did this on the outdoor grill, and this was great! I used the raspberry balsamic vinegar in the marinade, and added the seedless raspberry jam for the basting sauce. Drizzled the basting sauce over the top at serving time, along with basmati rice, and Grilled Balsamic Asparagus. A meal fit for a king!

Beth A. May 13, 2009