This grilled chicken is a fresh addition to a summer barbecue.
Grilled Raspberry Chicken Ingredients
The grilled pineapple makes for a wonderful sweet treat.
1 large zip-top bag
Gently massage the bag to mash the raspberries. Marinate in the refrigerator 4 hours or overnight. Preheat grill to medium high and oil the grates. Remove the chicken from the bag, reserving the marinade. Place the chicken on the grill and cook 4 to 6 minutes on each side. When the chicken is almost finished, place slices of fresh pineapple on the grill for about 1 minute per side. Before removing chicken from the grill, use reserved marinade to brush chicken to create a glaze. Remove chicken and pineapple from grill and place on a serving platter. Garnish with fresh mint and raspberries.
Serves 4 to 6
Place chicken breasts in the zip-top bag with the thawed raspberries, pineapple juice, salt and chopped mint.
Publisher's note: The U.S. Department of Agriculture recommends boiling reserved marinades that have been in contact with raw meat for 5 minutes to kill any bacteria before brushing on the cooked meat.
6 boneless, skinless chicken breasts 1/2 cup frozen raspberries, thawed 1 cup pineapple juice 1/4 cup finely chopped fresh mint leaves 1/4 tsp salt Fresh mint and fresh raspberries, for garnish Fresh pineapple chunks, for grilling and garnish
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