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 Sweet Heat Bar-B-Q.
5 min
PREP TIME
16 min
COOK TIME
7
INGREDIENTS

INGREDIENTS

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

Preparation

  • 1 In medium saucepan, combine the cranberry jelly, apple jelly and port wine. Bring to a boil over medium heat. Simmer 1 – 2 minutes.
  • 2 Remove from heat. Stir in Club House Pure Vanilla Extract, Club House Pure Orange Extract and mustard, if desired.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

RELATED RECIPES

REVIEWS