Grilled Chicken Breasts in Raspberry Vinegar Marinade

Recipe by Annie H
READY IN: 1hr 10mins




  • 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.