Sunday, September 5, 2010

Grilled Raspberry Chicken


3/4 cup STAR® Raspberry Vinegar
1/2 cup dry white wine
1/3 cup STAR® Extra Virgin Olive Oil
1 Tbs. fresh lime juice
3 shallots, coarsely chopped
2 Tbs. chopped fresh thyme
salt and freshly ground pepper
4 chicken breasts with bone and skin
raspberries, lime slices and fresh thyme (garnish)


In a shallow casserole or baking dish just large enough to hold chicken breasts, mix first 6 ingredients.

Add salt and pepper to taste. Add chicken and turn to coat. Cover and refrigerate at least 2 hours or overnight, turning occasionally.

Remove chicken from marinade and grill over medium-hot coals, turning and basting several times with marinade, until cooked through, about 25 minutes.

Serve garnished with raspberries, lime slices and fresh thyme.


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