Grilled chicken in raspberry marinade
2 servings
30 minutes
Grilled chicken in raspberry marinade is a refined dish that combines the tenderness of poultry with a subtle fruity tang. Chinese cuisine is renowned for its harmony of flavors, and this recipe is a vivid testament to that. The raspberry and vinegar-based marinade makes the meat surprisingly juicy, while bay leaves and thyme add piquant aromatic notes. The grilled chicken is covered with a caramelized crust while maintaining its softness inside. This dish is perfect for a summer dinner outdoors or a cozy family gathering. The recipe's uniqueness lies in its versatility: the chicken can be served with rice, fresh vegetables, or herbs. The refreshing raspberry accent will make this culinary find unforgettable.
1
In a saucepan, mix raspberries and vinegar. Bring to a boil and remove from heat. Add olive oil, bay leaves, and thyme. Cool to room temperature.
- Frozen raspberries: 300 g
- Raspberry vinegar: 1 glass
- Olive oil: 0.5 glass
- Bay leaf: 2 pieces
- Dried thyme: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
2
Cut the breasts in half and add to the marinade. Mix, cover with plastic wrap, and refrigerate overnight, stirring occasionally.
- Chicken breast: 2 pieces
3
Preheat the grill or barbecue.
4
Place the chicken on a greased rack and grill until cooked, turning and basting with marinade.
- Olive oil: 0.5 glass
