Have extra fresh raspberries in your garden? Here’s a delicious meal that will help you use them up. Grilled Chicken with Fresh Raspberry Marinade is a wonderful healthy, easy recipe the whole family will enjoy.
Summer is a fun time of year to try new ways to use up our garden produce. Ripe raspberries, fresh or frozen work really well for this marinade. But if you have fresh ripe raspberries add them too and eat them on the side. The intense fresh berry flavor adds a great deal to this meal.
However, Delicious, delicate, fresh raspberry marinade does wonders for grilled chicken, white fish or pork too. Even without the fresh raspberries this marinade makes a yummy enhancer for white meats. Try our Brown Rice Quinoa blend for a healthy side dish. It’s so good with this dinner.
For several years our Cyber Garden Group has combined posts with each other based on Garden Themes From spring to Fall. This month our Garden theme is Garden to Table Recipes! At the bottom of this post you will find our blog hop. Please scroll to each garden blog post and visit their sites too. You won’t want to miss getting to know these wonderful gals and they are all great cooks too!
Four years ago we started this blog. Kayti and Brian lived in a home with a raspberry patch. They brought us fresh raspberries and I made our first fresh Raspberry Marinade. Dave loved those berries so much that he asked her for some starts from her bushes. Then he spent the better part of the next summer making a HUGE raised bed for his new raspberry patch.
His Raspberry Patch is in year three and getting Enormous! So yes, I’m rather focused on raspberry recipes at the moment. They are just coming ripe and we will have LOT of them this year!
Grilled Chicken with Fresh Raspberry Marinade Recipe Notes:
This Garden to Table recipe is a cinch to put together. You can either chop the veggies by hand or use your food processor to speed things up a bit. Although by the time I wash my food processor the time saved isn’t very much.
Rough chopping is perfectly fine for a marinade. Just chop the ingredients fine to allow the flavors to escape into the berry juice mixture. So good! I was concerned the Jalapeño would overwhelm the other flavors but it didn’t! The chicken had no hint of heat distinct from the other flavors. So if you want a kick to your chicken try a hotter variety of pepper.
Once the marinade has done it’s magic you’re ready to grill that flavorful meat.
I made this dinner on our gas grill. You can use any grill, including a small kitchen grill like our Cuisinart contact grill but the times may be different.
- Heat the grill to 450 degrees F.
- Set the marinaded chicken pieces on the grill and close the lid.
- After 15 minutes turn the chicken and brush it with your reserved marinade.
- Close the lid and check it in 15 minutes.
Of course your chicken pieces are not often perfectly uniform. If you have smaller pieces, as I did, you will have to check them more frequently and be ready to turn the small pieces sooner. Chicken breasts larger than 6 oz. or very thick will take longer. You may want to cut them in half if they are really huge. (Mine were over a pound! so I cut the breasts in half).
You can also use the foil packet method if you prefer on your gas grill. We have made grilled chicken with fresh raspberry marinade both ways.
- Preheat the grill to high heat
- Place the marinated chicken pieces into a piece of foil large enough to surround the chicken with overlap.
- Set the chicken on the foil and pull the foil up to the top. Hopefully you will have about two inches of overlap.
- Fold the top together and make a seam. Fold up the open ends of the foil packet.
- Place the packets on your preheated grill for about 30 minutes.
- Check one occasionally to make sure the are properly done.
- Remove the packets from the grill when the chicken is done with no pink in the middle and the juices run clear.
Here is your Printable Recipe Card:
- 1/4 cup balsamic vinegar
- 2 Tablespoons Soy sauce or tamari
- 2 Cups fresh red raspberries
- 2 tablespoons chopped Tarragon
- 1 Shallot Chopped
- 1 Jalapeno- Chopped small
- 1 tablespoon minced garlic
- 1 Tablespoon Finely Chopped Ginger
- 1 Tsp. Chipotle dry seasoning
- 1/8 Cup honey
- 4 6 oz. boneless, skinless chicken breasts
Prepare the vegetables, Tarragon and ginger as directed.
Crush the fresh raspberries (frozen unsweetened berries can be used for this recipe). Strain out the raspberry seeds if preferred.
Mix all the marinade ingredients well in a bowl and put all but 1 Cup into a one gallon plastic bag or large bowl.
Add 4 6 oz. chicken breasts or pork or fish equivalent. Seal the bag or cover the bowl.
Marinate for at least two hours up to overnight in the fridge.
Chill the reserved cup of marinade for brushing on the meat at the grill.
Grill on medium high heat (450 degrees F) for 15 minutes.
Turn the chicken and grill another 15 minutes or until done. Brush on reserved marinade to keep chicken moist if necessary.
Meat is done when it's cooked through with no pink in the middle and the juices run clear. For fish Cook until the meat is flaky and firm but NOT dry.
ALTERNATE FOIL PACKET METHOD: For each marinaded piece of meat Cut a piece of foil large enough to hold the meat with a seam at the top of the foil packet. Fold the top and roll the open ends up to contain leaks. Set the foil packets on the grill for 30 minutes on high heat.
- Cuisinart GR-4N 5-in-1 Griddler, Silver, Black Dials
- Fitzroy and Fox Non-Slip Stainless Steel Mixing Bowls with Lids, Set of 3, Blue
- Cuisinart DFP-14BCNY 14-Cup Food Processor, Brushed Stainless Steel
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Serving Size:6 oz.
Amount Per Serving:Calories: 235 Total Fat: 2.8g Saturated Fat: 0.1g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 98mg Sodium: 0mg Carbohydrates: 11.4g Fiber: 4.4g Sugar: 3.7g Protein: 40.8g
We have MANY more Garden to Table Recipes:
- Crisp Cucumber Salsa
- Chocolate Strawberry Ice Cream Cake (made with our homemade strawberry ice cream)
- Double Stuffed Berry Meringues (also uses up extra chicken eggs)
- Dark Chocolate Cherry Custard Ice Cream(uses up egg yolks too)
- White Chocolate Strawberry cookies
- Stuffed Squash Blossom Stir Fry
And SO many more salsa, dinners, desserts and yummy garden to table recipes. have a look around our recipe index🙂
Tuesday In The Garden Blog Hop:
Please Click the Links below and read these Posts for more ideas on Garden to Table Recipes from our Wonderful Garden Group!