from Mom
6 boneless skinless chicken breasts
2/3 cup raspberry jam
1/4 cup red wine vinegar
2 Tbsp chopped fresh cilantro – optional
1/2 tsp pepper
Place chicken in shallow glass dish. Mix remaining ingredients; pour over chicken. Cover and refrigerate 1 hour, turning chicken once.
Heat grill. Remove chicken from marinade; reserve marinade. Cover and grill chicken 4-6 inches from medium heat for 15-20 minutes, brushing with marinade and turning occasionally, until juice of chicken is no longer pink when center of thickest parts are cut.
Heat remaining marinade to boiling; boil 1 minute, stirring occasionally. Serve with chicken.
Variation: Substitute apricot jam and balsamic vinegar.
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