Grilled Raspberry Chicken

  • Level: Easy
  • Total: 1 hr 17 min
  • Prep: 5 min
  • Inactive: 1 hr
  • Cook: 12 min
  • Yield: 6 servings
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6 boneless, skinless chicken breasts

1/2 cup frozen raspberries, thawed (recommended: Dole)

1 cup raspberry vinaigrette (recommended: Annie's)

1/4 cup raspberry vodka, optional

1/4 cup finely chopped fresh mint leaves

Fresh mint sprigs, for garnish

Fresh raspberries, for garnish


  1. Rinse and pat dry chicken breasts with paper towels. Place in large zip-top bag. Add raspberries, vinaigrette, vodka, if using, and chopped mint. Squeeze air out and seal bag. Gently massage the bag to mash raspberries. Marinate in the refrigerator for 1 to 4 hours.
  2. Preheat grill to medium-high and oil the grates.
  3. Place the chicken breasts on the grill and cook for 4 to 6 minutes per side. Remove from grill and place on serving platter. Garnish with fresh mint sprigs and fresh raspberries.

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