5 from 12 votes
Grilled Chicken with Raspberry Balsamic Glaze
This grilled chicken features a marinade with garlic, fresh herbs, lemon zest, and olive oil that tenderizes and flavors boneless, skinless chicken breasts. The chicken is cooked on a medium-high grill for a smoky char. A raspberry balsamic glaze adds a sweet and tangy topping with a bit of heat from minced jalapeno, along with chopped raspberries and red onion for texture.
Prep Time
35 mins
Cook Time
10 mins
Total Time
45 mins
Servings:
4
Calories:
273 kcal
Course:
Main Course
Cuisine:
American
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!
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 273
% 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.