Grilled Boneless Chicken Breasts with Raspberry-Balsamic Glaze
By: Club House Kitchens
Made With:
This recipe’s sweet raspberry glaze (made with Stubb’s Smokey Mesquite) tops chicken breasts perfectly. When you’re looking for something that tastes fancy but is also hassle-free, look no further. Cook's Tip: Try this recipe with Stubb's Sticky Sweet Bar-B-Q or Stubb's Sweet Heat Bar-B-Q.
This recipe’s sweet raspberry glaze (made with Stubb’s Smokey Mesquite) tops chicken breasts perfectly. When you’re looking for something that tastes fancy but is also hassle-free, look no further. Cook's Tip: Try this recipe with Stubb's Sticky Sweet Bar-B-Q or Stubb's Sweet Heat Bar-B-Q.
Instructions
Instructions
- Place raspberries, Stubb’s Smokey Mesquite Bar-B-Q Sauce, honey and vinegar in food processor. Pulse just until combined, leaving some small chunks of raspberries. Add more honey or vinegar to taste, if desired. Reserve half of the sauce for serving.
- Score chicken breasts on both sides in a diamond pattern by making parallel cuts about 1-inch (2 1/2-cm) apart and 1/8- to 1/4-inch (3- to 5-mm) deep. Brush with oil and season on both sides with salt and pepper.
- Grill over medium-high heat, about 6 to 8 minutes per side or until cooked through. Spoon or brush remaining sauce over chicken halfway through grilling. Serve immediately with reserved sauce.
