I was looking through my freezer this week trying to decide what to marinate my chicken in when I came across my bags of frozen fruit. I saw my frozen raspberries and though why not give it a try. I threw some ingredients together to make a marinade, gave it a little taste, and thought eh not too bad. Added the chicken and covered it to marinade overnight. When I woke in the morning I went to check on my skeptical marinade. I saw that the chicken was pink and thought o gosh what have I done. But putting my optimistic mind at work, I continued with my plans for Raspberry Chicken for dinner. I grilled it up, and brought it inside, cut into it, and tasted it. To my astonishment, I could not believe the amazing flavor this chicken had! It was not an overpowering raspberry flavor. It had just the right aftertaste that gave you that hint of raspberry. It was perfect!
As I said I marinated the chicken overnight because that is the best way for the flavors to absorb into the chicken. I wanted something fresh and sweet to go with this amazing raspberry chicken so I decided since I had fresh-cut pineapple that I would work with that. I made a simple Pineapple Salsa that added to this dish perfectly. I actually used it as a dressing for my salad wedge as my side.
Ingredients: (2 chickens)
2 boneless skinless chicken breasts
1/4 Cup frozen raspberries
1 Tablespoon honey
3 Tablespoon EVOO
1/4 teaspoon dried thyme
1 bay leaf
Bring raspberries and honey to a boil in a small sauce pan. Break down raspberries. All to cool to room temperature.
In a bowl whisk together cooled raspberries, EVOO, thyme, and bay leaf.
Add chicken and allow to marinate over night.
Grill chicken until cooked to 165 degrees.
Serve with Pineapple Salsa.
Pineapple Salsa (enough to top 2 chickens and 2 wedge salads)
1/2 Cup chopped pineapple
1/4 Cup chopped celery (1 stalk)
1/4 Cup chopped roma tomato
1/4 Cup fat-free Italian Dressing
Mix all ingredients together in a small bowl. Chill until ready to use.