Honey-Raspberry Chicken Breasts
This delightful recipe is from Paul Kirk's Championship Barbecue Book. Paul is 8 times world BBQ champion and really knows his stuff.
If raspberry seeds bother you, strain them out before you cool the marinade.
8 boneless, skinless, chicken breast halves
One 12 ounce package individually frozen raspberries, thawed
1/4 cup distilled white vinegar
1/4 cup clover honey
2 Tbs olive oil
1/2 tsp dried thyme leaves
1/4 tsp powdered bay leaf
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1. To make the marinade, place the marinade ingredients in a medium-size nonreactive saucepan. Bring to a boil, stirring and mashing the berries, and let boil for 2 minutes. Remove from the heat and let cool to room temperature.
2. Place the chicken in a shallow nonreactive baking dish or a zippered-top plastic bag. Pour the cooled marinade over the chicken, turning to coat, seal and let marinate in the refrigerator for 2 to 4 hours. Again, relax and let the marinade do it's thing.
3. Prepare a medium-hot fire in your grill.
4. Remove the chicken from the marinade, discarding the marinade; place directly over the coals, cover, and grill, turning frequently, until cooked through, 7 to10 minutes per side. Serve hot.