Grilled Chicken Breasts in Raspberry Vinegar Marinade

4.50 (6)
⏱ 70 mins 🍽 4 serving(s) 🏷 Raspberries

This dish features chicken breasts marinated in a distinctive blend of raspberry vinegar, chicken stock, and aromatic shallots with tarragon. The marinade is simmered and used for basting, creating a flavourful glaze. It is baked until perfectly cooked, offering versatile serving options from rice to pasta. The recipe also provides guidance for preparing and freezing meals in advance.

Grilled Chicken Breasts in Raspberry Vinegar Marinade

Ingredients

  • 4 chicken breast halves
  • 1 cup raspberry vinegar or 1/2 cup wine vinegar
  • 1/2 cup chicken stock
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon fresh lemon rind, grated
  • 2 shallots, finely chopped
  • 1/2 teaspoon dried tarragon leaves
  • black pepper

Method

  1. Trim any extra fat from the chicken breasts and place them into a resealable plastic bag or a non-reactive bowl.
  2. Mix all the other ingredients together and pour this mixture over the chicken.
  3. Seal the bag or cover the bowl, then let the chicken marinate in the fridge for 4 hours or leave it overnight.
  4. Remember to turn the chicken pieces over from time to time during marination.
  5. Take the chicken out of the marinade, making sure to keep the liquid for later.
  6. Place the chicken in a single layer inside a greased 9x13-inch baking dish.
  7. Use a sharp knife to make a few cuts into the skin of each piece.
  8. Cover the dish tightly with aluminium foil.
  9. Bake at 350°F for 30-35 minutes, until the chicken is nearly done. While it bakes, put the saved marinade into a small pan, bring it to a simmer, and let it cook for 15 minutes.
  10. Uncover the chicken and baste it with the cooked marinade every 5 minutes until it is fully cooked, which should take about 15-20 minutes more.
  11. For freezer meals, you can freeze the raw chicken in its marinade. Alternatively, freeze it after cooking, ensuring some of the cooking juices are included with each portion to maintain moisture.
  12. Suggested accompaniments include serving on rice or baby spinach, with a green salad dressed in raspberry vinaigrette, mashed potatoes, steamed carrots or broccoli, or sliced thinly over peppered angel hair pasta.

Nutrition (per serving)

Sodium90000 mg

Recipe details

CategoryRaspberries
AuthorAnnie H