Recipe: Martha's Vineyard Raspberry Chicken

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	Users > Robert Beaupre > BBQ-Forum > BBQ Recipes - 15 > Martha's Vineyard Raspberry Chicken

Martha's Vineyard Raspberry Chicken

		*SPICY RASPBERRY GLAZE*
1/2 lb		raspberry jelly or jam
2 oz		chicken broth
1/2 tsp		cayenne pepper
2 oz		maple-raspberry vinaigrette dressing
		*RASPBERRY CHICKEN*
4 8 oz		boneless skinless chicken breast halves
1/2 cup		maple-raspberry vinaigrette, (see below)
4 tsp		pine nuts, toasted
1 cup		spicy raspberry glaze, (see below)
		*MAPLE RASPBERRY VINAIGRETTE*
1/2 cup		raspberry vinegar, (see below)
1/2 cup		olive oil
1/2 cup		vegetable oil
1/2 cup		maple syrup
2 Tbs		Dijon mustard
2 Tbs		dried tarragon leaves
		or 4 tablespoons fresh
1 dash		salt to taste
		*RASPBERRY VINEGAR*
1 cup		white vinegar
1 cup		red vinegar
1/2 cup		fresh or frozen raspberries

Glaze: Combine all ingredients in saucepan. Bring to a boil, reduce heat, simmer 15 minutes. Cool mixture and hold for use.

Chicken: Prepare Maple-Raspberry Dressing, pour vinaigrette evenly over chicken breasts and marinate for 2 hours.

Grill chicken breasts. After turning once, brush each breast with 1 ounce of the Spicy Raspberry Glaze and continue to cook. When chicken is done, place on plate and brush each breast with an additional 1 ounce of Spicy Glaze. Top with 1 teaspoon of toasted pine nuts per serving.

Maple Raspberry Vinaigrette: Whisk together ingredients in a bowl.

Raspberry Vinegar: Combine vinegars with 1/2 cup raspberries. Cover and let sit 48 hours. Strain the vinegar and store at room temperature.