Grilled Chicken with Spicy Raspberry Glaze
Fire up the grill for this zingy chicken recipe.
Ingredients
- 4 boneless skinless chicken tenderloins
Marinade
- 1 garlic clove, minced
- ¼ cup fresh cilantro, finely chopped
- ¼ cup fresh basil, finely chopped
- 1 tablespoon fresh lime juice
- 2 tablespoons vegetable oil
- ¼ teaspoon ground pepper
- 1 tablespoon low sodium soy sauce
- 1 tablespoon oyster sauce
Spicy Raspberry Glaze
- 1 cup raspberries, divided
- 2 tablespoons Rice wine vinegar
- ½ teaspoon honey
- 2 tablespoons finely chopped red onion
- 1 teaspoon serrano pepper minced
Directions
Place chicken into a zip-lock bag or a resalable container. Combine all the ingredients for the marinade in a large bowl, add to chicken and refrigerate for about 1 hour. Before cooking the chicken, assemble the spicy raspberry glaze by combining the half of the raspberries (i.e. half of a cup), vinegar, and honey in a small pan. Bring the mixture to a boil, and then let simmer for 10 minutes. While the glaze is simmering, use a utensil to crush the raspberries so that there are no visible lumps in the glaze. Let the glaze cool. While the glaze cools, chop the remaining ½ cup of raspberries, red onion, and serrano pepper. Add these ingredients to the glaze and mix. Grill or pan fry the chicken over high heat for approximately 10 minutes, to an internal temperature of 165 F and top with glaze. Serve with rice and/or salad green
