Grilled Chicken with Honey Raspberry Glaze
Chicken Raspberry Balsamic Glaze
1 garlic clove, minced 1 cup raspberries, divided
1/4 cup chopped fresh parsley, finely chopped 2 Tbsp of The Tangy Olive Honey Raspberry Balsamic Vinegar
1/4 cup chopped fresh basil, finely chopped ½ tsp Honey
1/2 tsp grated lemon zest 2 tbsp finely chopped red onion
1 Tbsp fresh lemon juice 1 tsp jalapeno pepper, minced
2 Tbsp The Tangy Olive Meyer Lemon Extra Virgin olive oil
1/4 teaspoon freshly ground black pepper
1 tsp salt, divided
2 boneless skinless chicken breasts
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
The Tangy Olive