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Barbecued Raspberry Chicken

Total Time

Prep: 15 min. + marinating Grill: 15 min.


4 servings

The sweetness of this delicious chicken dish will surprise you. I love to serve it with a simple salad for a complete meal.—Lorraine Cloutier, Legal, Alberta


  • 1/4 cup raspberry vinegar
  • 2 tablespoons canola oil
  • 1 to 2 teaspoons dried tarragon or 1 tablespoon fresh tarragon
  • 4 chicken breast halves, skinned and boned
  • Fresh ground pepper
  • Salt to taste
  • SAUCE:
  • 1 cup thawed undiluted raspberry juice
  • 1 tablespoon cornstarch
  • Fresh raspberries


  1. In a resealable plastic bag, combine the vinegar, oil and tarragon. Seal or shake until blended. Add chicken; marinate for 30 minutes.
  2. Grease grill lightly with oil; place chicken on grill about 4 in. from medium-hot heat. Turn and baste frequently with marinade mixture until chicken feels springy to touch, about 15-18 minutes.
  3. While chicken cooks, whisk together sauce ingredients in saucepan. Cook over medium-low heat, stirring constantly, until thickened and smooth, for about 5-7 minutes.
  4. When chicken is done, place sauce in a pool on warm platter; place chicken on top of sauce. Garnish with a few fresh berries and a sprig of fresh tarragon.

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