Raspberry Marinated Chicken Recipes

CHICKEN WITH RASPBERRY SAUCE

Steps:

• In a small bowl, combine 1/2 cup preserves, raspberry vinegar, pineapple juice, soy sauce, balsamic vinegar, garlic and seasonings; mix well. Remove 1 cup for sauce; cover and refrigerate. , Place the chicken in a large resealable plastic bag; add remaining marinade. Seal bag and turn to coat; refrigerate for at least 3 hours. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, uncovered, over medium heat or broil 4 in. from the grill for 5-8 minutes on each side or until a thermometer reads 170°., In a small saucepan, combine cornstarch and reserved marinade until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Add remaining preserves; mix well. Drizzle over chicken. Garnish with raspberries.

GRILLED RASPBERRY CHICKEN

Steps:

• Combine 1 cup vinaigrette and 1 tablespoon rosemary in a large resealable plastic bag. Add chicken thighs and drumsticks. Seal bag and turn to coat. Refrigerate for 1 hour.
• Combine remaining rosemary, raspberry jam, 4 1/2 teaspoons vinaigrette, lime juice, soy sauce, and garlic powder in a small bowl.
• Prepare an outdoor grill for indirect medium heat and lightly oil the grate.
• Drain and discard the marinade. Place chicken pieces skin-side down on the grill rack. Grill, covered, over indirect heat for 20 minutes. Flip. Grill, basting occasionally with raspberry jam mixture, until a meat thermometer inserted into the center reads 180 degrees F (80 degrees C), 10 to 20 minutes more.

SKILLET CHICKEN WITH RASPBERRY SAUCE

Steps:

• Sprinkle chicken with salt and pepper. In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 5-7 minutes on each side or until a thermometer reads 170°., Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil; cook until liquid is reduced to 1/2 cup. Serve with chicken.

GRILLED CHICKEN BREASTS IN RASPBERRY VINEGAR MARINADE

Steps:

• 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.

RASPBERRY VINAIGRETTE CHICKEN BREAST

Steps:

• Preheat oven at 350 degrees.
• Thaw and wash your chicken breast and place into a glass dish.
• Pour the Raspberry Vinaigrette dressing over the chicken breast until they are just about covered.
• Place in oven at 350 degrees for one hour.
• When done spoon sauce from baking dish over your chicken, rice or potatoes.

RASPBERRY CHICKEN

Steps:

• Season the chicken with some salt and pepper. Heat a large skillet over medium heat and add the olive oil. Once the oil is hot but not burning, add the chicken and sear for 3 minutes on each side. Remove from the skillet and set aside.
• Using the same skillet, add the garlic and shallot and cook over medium heat for 1 minute. Add the chicken stock and wine and cook until slightly reduced, about 10 minutes. Add the sliced mushrooms and lower the heat to a simmer. Return the chicken to the skillet, cover and cook until the chicken is cooked through, an additional 10 minutes. Add the raspberries, butter, balsamic vinegar and lemon zest, and continue cooking, uncovered, for 1 minute.

RASPBERRY CHICKEN

Steps:

• Coat chicken with flour. Melt butter with oil in large skillet. Brown chicken, turning once. Add broth and vinegar to the skillet., Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until chicken juices run clear. Remove chicken to serving platter and keep warm. Add cream to skillet. Bring to a boil. Boil for 2 minutes or until slightly thickened, stirring occasionally. Serve sauce with chicken.

RASPBERRY MARINADE

Steps:

• Combine all ingredients in a large freezer bag.
• Add chicken or chops and marinate in refrigerator for 1-4 hours.
• Bake chicken or chops at 350 degrees, basting frequently with the remaining marinade.
• For chops, bake approximately 35-40 minutes (depending on thickness).
• For boneless chicken breasts, bake for 25 minutes.

RASPBERRY VINAIGRETTE CHICKEN BREAST

Steps:

• Put chicken breast into a deep container. Add raspberry vinaigrette dressing into container. Cover and marinade in refrigerator for 24 hours.
• When you are ready to cook the next day preheat oven at 350°F. Remove marinated chicken and put chicken on a cookie sheet.
• Put chicken in oven and bake for 1 hour. When the hour is up, remove chicken from oven cut the chicken lightly with a kitchen knife to make sure it's done. If there is still a little pink, replace chicken back into oven and continue cooking for 15-20 more minutes. When that time is done check chicken again. If the chicken is done, remove from oven.

FRIED CHICKEN THIGHS WITH RASPBERRY SAUCE

Steps:

• Make the sauce by mixing raspberry preserves, Worcestershire sauce, red pepper flakes, garlic powder, and onion powder together in a bowl.
• Place cornstarch in a shallow bowl. Beat eggs with salt in another bowl. Dip chicken in cornstarch, then into the beaten eggs. Dip in cornstarch again.
• Fill a pan with 1 1/2 inches of oil and heat over medium heat. Fry chicken in the pan until light golden brown and centers are no longer pink, about 5 minutes. Place cooked chicken aside, clean out the pan, and add 1/4 cup oil.
• Heat oil over medium heat until shimmering. Add chicken and stir gently to coat with oil. Pour in sauce and coat well, stirring gently.