Raspberry BBQ Chicken

by Delaney Walker
(Tampa, Florida)

1/4 cup raspberry vinegar
2 Tbsp. vegetable oil
1 Tbsp. dried tarragon
Salt and pepper to taste
4 large boneless, skinless chicken breast halves
Raspberry Sauce (recipe follows)

1 Measure vinegar, oil, tarragon, salt and pepper into Quick Shake Container. Shake until well blended.

2 Place chicken in bottom of Season-Serve Container; pour Quick Shake mixture over top of chicken. Close top tightly; refrigerate for 30 minutes to 1 hour, flipping container over once.

3 Grill chicken over hot coals, brushing with marinade, until chicken reaches 170 oF. discard remaining marinade after grilling.

4 While chicken is cooking, prepare Raspberry Sauce. Serve sauce with chicken and garnish with fresh red raspberries.



RASPBERRY SAUCE: Whisk together 1/4 cup orange juice and 1 Tbsp. cornstarch in medium saucepan. Stir in one 10-oz. pkg. frozen red raspberries, thawed. Cook over medium heat, stirring constantly, until bubbly. Cook and stir 2 minutes or until thickened.