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
-
1Combine 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.
-
2Combine remaining rosemary, raspberry jam, 4 1/2 teaspoons vinaigrette, lime juice, soy sauce, and garlic powder in a small bowl.
-
3Prepare an outdoor grill for indirect medium heat and lightly oil the grate.
-
4Drain 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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