Raspberry BBQ Chicken

This grilled chicken gets its flavor from a simple raspberry vinegar and tarragon marinade, then is served with a warm homemade raspberry sauce. The sweet and tangy combination is an easy way to introduce kids to cooking with fruit in savory dishes.

Recipe submitted by Delaney Walker, Tampa, Florida

Prep Time: 15 minutes
Marinating Time: 30-60 minutes
Cook Time: 15-20 minutes
Yield: 4 servings

Ingredients

• 1/4 cup raspberry vinegar
• 2 tablespoons vegetable oil or olive oil
• 1 tablespoon dried tarragon
• Salt and pepper, to taste
• 4 large boneless, skinless chicken breasts
• Fresh raspberries for garnish, optional

Raspberry Sauce

• 1/4 cup orange juice
• 1 tablespoon cornstarch
• 1 package (10 ounces) frozen raspberries, thawed

Directions

1. Whisk together the raspberry vinegar, oil, tarragon, salt, and pepper.
2. Place the chicken in a shallow dish or resealable food-safe bag. Pour the marinade over the chicken and turn the pieces to coat.
3. Cover and refrigerate for 30 minutes to 1 hour.
4. Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the marinade that has been in contact with the raw chicken.
5. Grill the chicken, turning as needed, until browned and the thickest part reaches an internal temperature of 165°F (74°C).
6. While the chicken cooks, whisk the orange juice and cornstarch together in a small saucepan until smooth.
7. Stir in the thawed raspberries. Cook over medium heat, stirring frequently, until the mixture begins to bubble and thicken.
8. Continue cooking for about 2 minutes, stirring gently.
9. Serve the grilled chicken with the warm raspberry sauce spooned over the top. Garnish with fresh raspberries if desired.