Rating: 3 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
  • 3 Ratings

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.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
20 mins
grill:
50 mins
total:
70 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.)

Nutrition Facts

730 calories; fat 39g; cholesterol 201mg; saturated fat 11g; carbohydrates 35g; insoluble fiber 1g; protein 50g; vitamin a 340.1IU; vitamin c 7.1mg; sodium 753mg; calcium 40.4mg; iron 2.7mg.
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