Tuesday, July 13, 2010

Sweet & Spicy Grilled Chicken with Black Rasberry Marinade

This super simple marinade comes together in a jiffy. Just what you wanted to hear right? I had a package of chicken tenders begging to be the star of a romaine salad for lunch today, so I quickly scanned the fridge for something to marinate them in. I’ve been on a sweet and spicy kick lately and knew I wanted to keep this recipe along those same lines. I had bought a jar of black raspberry jam that had just a bit left in the bottom and decided a fruity and spicy marinade was in order. If you can’t find black raspberry jam, feel free to substitute whatever kind you have.

What You Need:

1 – 1.3 lbs chicken tenders
¼ cup black raspberry jam
1 Tbs white wine vinegar
1 Tbs extra virgin olive oil
4 small cloves garlic
1 Tbs red pepper flakes (to taste)
1/8 tsp salt (2 pinches or to taste)
1/4 tsp freshly cracked black pepper (or to taste)

What To Do:

Combine all ingredients except chicken in a small food processor.

Process until smooth.

In a large Ziploc bag, combine the marinade and chicken. Marinate in the refrigerator from two hours to overnight.

Grill on an outdoor grill over medium low heat until no longer pink, about 6-8 minutes. Serve over a fresh garden salad.

Serves 4

Bon App├ętit!


Julie said...

i KNEW i should have picked up white wine vinegar when i saw it the other day! i have a HUGE jar of crofters jam i'm waiting to use :) i wonder if this would be good for fish too?

btw LOVE your proposal story :) :)

What's Cookin' with Mary? said...

Julz, I think this would be great on fish or shrimp or even tofu. If you don't have white wine vinegar, I think you could sub which ever type of vinegar you have and it would work just fine ;) I was actually almost going to use balsamic, but changed my mind at the last minute!