Grilled Chicken with Raspberry Balsamic Glaze

Hello friends! Today, I want to share with you another grilling recipe. This one is really very simple and quick – just an easy marinade for the chicken plus a glaze that takes only minutes to make. This grilled chicken with raspberry balsamic glaze is so flavorful and festive. If you are looking for a different grilled chicken recipe to wow your family or friends, this one is a winner. It is easy and quick to make, and it tastes and looks absolutely wonderful!

The marinade infuses the chicken with such a nice refreshing flavor – garlic, parsley, basil, lemon and olive oil transform the boring chicken breasts into a new and exciting dish. Gotta love the freshness that these herbs bring to the mix! And then top the grilled chicken with this exquisite raspberry balsamic glaze. The fresh raspberry balsamic glaze will wake up your taste buds with its fresh flavors of raspberries, balsamic vinegar, and honey…plus a little extra zip at the end from the jalepeño and onion. The cooked and fresh raspberries and honey add an amazing sweetness to this dish which is balanced out with the tangy balsamic vinegar, the spicy jalepeño and the sweet and pungent taste of the red onions.

How To Make Grilled Chicken with Raspberry Balsamic Glaze

What you need

Marinade/Chicken

1 garlic clove, minced

1/4 cup chopped fresh parsley, finely chopped

1/4 cup chopped fresh basil, finely chopped

1/2 tsp grated lemon zest

1 Tbsp fresh lemon juice

2 Tbsp olive oil

1/4 teaspoon freshly ground black pepper

1 tsp salt, divided

2 boneless skinless chicken breasts

Raspberry Balsamic Glaze

1 cup raspberries, divided

2 Tbsp balsamic vinegar

1/2 tsp honey

2 Tbsp finely chopped red onion

1 tsp jalapeño pepper, minced

Preparation

For chicken marinade, combine first 7 ingredients and add 1/4 tsp of salt. You can also use a food processor to chop them.

You need large chicken breasts (or regular chicken tenderloins). Cut chicken breasts in half lengthwise by butterflying the chicken breasts and cut all the way through. Now you have 4 even thinner chicken breasts. Place chicken in a zip lock bag and pour the marinade on top. Marinade at least 30 minutes, or marinade overnight for best results. This makes the chicken so flavorful and tender.

While chicken is marinating, prepare the raspberry balsamic glaze. Combine 1/2 cup raspberries, balsamic vinegar, honey in a small saucepan over medium heat. Bring to a boil, reduce heat to low and cook for about 10 minutes, pressing with a spoon to break up the raspberries. Remove from heat. Chop coarsely the remaining 1/2 cup of raspberries.  Combine chopped raspberries, chopped onion, jalepeno pepper and 1/8 tsp salt, and add to the raspberry balsamic mixture.

Preheat grill to medium high. Remove chicken from marinade, season with remaining 1/4 tsp salt and grill for about 10 minutes, turning half-way through.

Serve grilled chicken on a little bed of baby greens and top it with that sweet and tangy raspberry balsamic glaze on top. You can also serve it over quinoa, mashed potatoes or with a simple light salad. Enjoy!

Whether you are looking for a simple family dinner or a special chicken recipe for a cookout, this grilled chicken with raspberry balsamic glaze won’t disappoint.

Grilled Chicken with Raspberry Balsamic Glaze

This grilled chicken with raspberry balsamic glaze is so flavorful and festive. This delicious grilled chicken recipe is a winner. Prep Time: 35 minutes

Cook Time: 10 minutes

Total Time: 45 minutes

Servings: 4

Ingredients  

Marinade/Chicken

• 1 garlic clove, minced
• ¼ cup chopped fresh parsley, finely chopped
• ¼ cup chopped fresh basil, finely chopped
• ½ teaspoon grated lemon zest
• 1 Tablespoon fresh lemon juice
• 2 Tablespoon extra virgin olive oil
• ¼ teaspoon freshly ground black pepper
• 1 teaspoon salt, divided
• 2 boneless skinless chicken breasts

Raspberry Balsamic Glaze

• 1 cup raspberries, divided
• 2 Tablespoon balsamic vinegar
• ½ teaspoon honey
• 2 Tablespoon finely chopped red onion
• 1 teaspoon jalapeño pepper slices, minced

Instructions 

• For chicken marinade, combine first 7 ingredients and add 1/4 tsp of salt.
• You need large chicken breasts (or regular chicken tenderloins). Cut chicken breasts in half lengthwise by butterflying the chicken breasts and cut all the way through. Now you have 4 even thinner chicken breasts. Place chicken in a zip lock bag and pour the marinade on top. Marinade at least 30 minutes, or marinade overnight for best results.
• While chicken is marinating, prepare the raspberry balsamic glaze. Combine 1/2 cup raspberries, balsamic vinegar, honey in a small saucepan over medium heat. Bring to a boil, reduce heat to low and cook for about 10 minutes, pressing with a spoon to break up the raspberries. Remove from heat. Chop coarsely the remaining 1/2 cup of raspberries. Combine chopped raspberries, chopped onion, jalapeno pepper and 1/8 tsp salt, and add to the raspberry balsamic mixture.
• Preheat grill to medium high. Remove chicken from marinade, season with remaining 1/4 tsp salt and grill for about 10 minutes, turning halfway through. Serve grilled chicken on a little bed of baby greens and top it with that sweet and tangy glaze on top. You can also serve it over quinoa, mashed potatoes or with a simple light salad. Enjoy!

Nutrition

• Serving: 176 g
• Calories: 273 kcal
• Carbohydrates: 5.6 g
• Protein: 37.1 g
• Fat: 11.3 g
• Saturated Fat: 1 g
• Polyunsaturated Fat: 10.3 g
• Cholesterol: 97 mg
• Sodium: 716 mg
• Fiber: 2.3 g
• Sugar: 2.4 g

Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.