New Taste Journal
Whole Grain · Whole Food · Big Flavors
Raspberry-Honey Grilled Chicken Breast
lemon herb quinoa
and green beans
2.5 Pounds Chicken Breast, boneless, skinless
2 Cloves Garlic
1 Cup Fresh Raspberries
2 Tablespoons Olive Oil
4 Tablespoons Honey
2 Tablespoons Lemon Juice
2 Tablespoons Apple Cider Vinegar
2 Tablespoons Ground Cumin
1 Tablespoon Ground Ginger Powder
2 teaspoons Granulated Garlic, dry
1/2 teaspoon Coarse Ground Black Pepper
1/2 teaspoon Salt
1/4 teaspoon Crushed Red Pepper
Peel garlic and shallot.
Slice shallot thin.
Place garlic and shallot into a food processor and run the machine for about ten seconds.
Gather and measure all spices.
Gather and measure all other ingredients.
Place all ingredients in the recipe, minus the chicken, into the food processor.
Run the food processor for about 30 seconds.
Ingredients will turn into a thick puree.
This can also be done in a blender.
Place the puree (marinade) into a bowl.
Trim any fat and skin off of the chicken breast.
Place chicken into a freezer bag and gently pound with a mallet or cleaver.
You can decide how thin or thick you want the breast.
Remove the chicken from the bag and repeat with all the remaining chicken.
Place pounded chicken onto a large plate.
Dip each chicken breast into the marinade.
Place chicken back into the freezer bag.
Repeat with all of the chicken.
Place chicken into the refrigerator and let marinade for at least eight hours.
Grill chicken over high heat until cooked through.
Remove from the grill and serve.
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.