Grilled Raspberry Chicken

9 ingredients
4 steps

Ingredients

  • 1 cup raspberry vinaigrette
  • 2 tablespoons chopped fresh rosemary, divided
  • 6 skin-on chicken thighs
  • 6 chicken drumsticks
  • 1/2 cup seedless raspberry jam
  • 4 1/2 teaspoons raspberry vinaigrette
  • 1 1/2 teaspoons lime juice
  • 1/2 teaspoon soy sauce
  • 1/8 teaspoon garlic powder

Directions

  1. 1
    Combine 1 cup vinaigrette and 1 tablespoon rosemary in a large resealable plastic bag. Add chicken thighs and drumsticks. Seal bag and turn to coat. Refrigerate for 1 hour.
  2. 2
    Combine remaining rosemary, raspberry jam, 4 1/2 teaspoons vinaigrette, lime juice, soy sauce, and garlic powder in a small bowl.
  3. 3
    Prepare an outdoor grill for indirect medium heat and lightly oil the grate.
  4. 4
    Drain and discard the marinade. Place chicken pieces skin-side down on the grill rack. Grill, covered, over indirect heat for 20 minutes. Flip. Grill, basting occasionally with raspberry jam mixture, until a meat thermometer inserted into the center reads 180 degrees F (80 degrees C), 10 to 20 minutes more.

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