Grilled Chicken with Raspberry Balsamic Glaze
User Reviews
5
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Prep Time
35 mins
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Cook Time
10 mins
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Total Time
45 mins
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Servings
4
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Calories
273 kcal
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Course
Main Course
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Cuisine
American
Grilled Chicken with Raspberry Balsamic Glaze
Description
Grilled Chicken with Raspberry Balsamic Glaze brings together the fresh herbs and citrus in its marinade, which softly infuses the chicken breasts with flavor. Cutting the chicken thin helps it cook evenly and quickly on a medium-high grill, resulting in a juicy interior and slight char on the outsides. The accompanying glaze balances the savory chicken with a combination of tangy balsamic vinegar, sweet honey, and bright raspberries, enhanced by the spicy kick of jalapeno and the crunch of red onion. The glaze is simmered to meld the flavors before adding fresh chopped raspberries and aromatics for added texture and freshness. This dish works well served as a main course alongside a simple salad or grilled vegetables to complement the sweet and savory notes. The marinade can be prepared ahead and the chicken allowed to absorb flavors overnight for a more pronounced taste. The glaze adds a decorative and flavorful finishing touch, so apply it just before serving to keep its vibrant character intact.
Ingredients
Marinade/Chicken
- 1 garlic minced, clove
- ¼ cup parsley finely chopped, chopped, fresh
- ¼ cup basil finely chopped, chopped, fresh
- ½ teaspoon lemon zest, grated
- 1 Tablespoon lemon juice fresh
- 2 Tablespoon extra virgin olive oil
- ¼ teaspoon black pepper freshly ground
- 1 teaspoon salt divided
- 2 chicken breast boneless skinless
Raspberry Balsamic Glaze
- 1 cup raspberry divided
- 2 Tablespoon balsamic vinegar
- ½ teaspoon honey
- 2 Tablespoon onion red, finely chopped
- 1 teaspoon jalapeno pepper minced, slices
Instructions
- For chicken marinade, combine first 7 ingredients and add 1/4 tsp of salt.
- You need large chicken breasts (or regular chicken tenderloins). Cut chicken breasts in half lengthwise by butterflying the chicken breasts and cut all the way through. Now you have 4 even thinner chicken breasts. Place chicken in a zip lock bag and pour the marinade on top. Marinade at least 30 minutes, or marinade overnight for best results.
- While chicken is marinating, prepare the raspberry balsamic glaze. Combine 1/2 cup raspberries, balsamic vinegar, honey in a small saucepan over medium heat. Bring to a boil, reduce heat to low and cook for about 10 minutes, pressing with a spoon to break up the raspberries. Remove from heat. Chop coarsely the remaining 1/2 cup of raspberries. Combine chopped raspberries, chopped onion, jalapeno pepper and 1/8 tsp salt, and add to the raspberry balsamic mixture.
- Preheat grill to medium high. Remove chicken from marinade, season with remaining 1/4 tsp salt and grill for about 10 minutes, turning halfway through. Serve grilled chicken on a little bed of baby greens and top it with that sweet and tangy glaze on top. You can also serve it over quinoa, mashed potatoes or with a simple light salad. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Serving | 176g | |
| Calories | 273kcal | 14% |
| Carbohydrates | 5.6g | 2% |
| Protein | 37.1g | 74% |
| Fat | 11.3g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 10.3g | 61% |
| Cholesterol | 97mg | 32% |
| Sodium | 716mg | 30% |
| Fiber | 2.3g | 9% |
| Sugar | 2.4g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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