Recipes and Cooking Spatchcock Barbecue Chicken with Raspberry Glaze 3.0 (3) Add your rating & review A brilliant blend of tart raspberries, rich, sweet balsamic vinegar, earthy rosemary, and spicy cayenne pepper creates an incredible glaze over juicy grilled chicken in this creative take on classic barbeque. Served with a fresh green salad and roasted baby red potatoes for an absolutely amazing dinner. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on July 1, 2009 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Grill Time: 50 mins Total Time: 1 hr 10 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 3.5-4 pound whole broiler-fryer chicken ½ cup balsamic vinegar 2 tablespoon snipped fresh rosemary 1 teaspoon salt ¼ teaspoon cayenne pepper ½ cup seedless raspberry jam ¼ cup dry red wine or cranberry juice Directions To butterfly chicken, using kitchen shears, cut along both sides of backbone to remove. Rinse the chicken body cavity; pat dry with paper towels. Turn chicken skin side up and press down between the breasts to break the breast bone. In a small bowl stir together vinegar, rosemary, salt, and pepper; divide mixture in half. Brush half of the vinegar mixture on both sides of chicken. In a small saucepan combine remaining half of the vinegar mixture, the jam, and wine. Bring to boiling over medium heat, stirring frequently; reduce heat. Simmer, uncovered, for 3 to 4 minutes or until slightly thickened. Set aside. Meanwhile, for a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chicken, skin side up, flat on grill rack over pan. Cover and grill for 50 to 60 minutes or until chicken is no longer pink (180°F in thigh muscle), brushing with raspberry glaze during the last 5 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place chicken on grill rack over the burner that is turned off. Grill as directed.) Rate it Print Nutrition Facts (per serving) 730 Calories 39g Fat 35g Carbs 50g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 730 % Daily Value * Total Fat 39g 50% Saturated Fat 11g 55% Cholesterol 201mg 67% Sodium 753mg 33% Total Carbohydrate 35g 13% Protein 50g Vitamin C 7.1mg 36% Calcium 40.4mg 3% Iron 2.7mg 15% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.