entree

Grilled Boneless Chicken Breasts with Raspberry-Balsamic Glaze

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 Swee... 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. Read More Read Less
5 min
PREP TIME
16 min
COOK TIME
7
INGREDIENTS

INGREDIENTS

  • 1/2 cup (125 milliliter) fresh or frozen raspberries
  • 1/4 cup (60 milliliter) Stubb’s Smokey Mesquite Bar-B-Q Sauce
  • 2 tablespoons (30 milliliter) honey
  • 4 teaspoons (20 milliliter) balsamic vinegar
  • 2 pounds (1 kilogram) 4 boneless skinless chicken breasts
  • 2 tablespoons (30 milliliter) olive oil
  • bag Salt and freshly ground black pepper

Preparation

  • 1 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.
  • 2 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.
  • 3 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.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

RELATED RECIPES

REVIEWS