Grilled Chicken with Raspberry Balsamic Glaze
Ingredients
- 1 garlic cloves minced
- 1/4 cup Fresh parsley finely chopped
- 1/4 cup fresh basil finely chopped
- 1/2 teaspoon lemon zest
- 1 tbsp fresh lemon juice
- 2 tbsp Extra virgin olive oil
- 1/4 teaspoon Freshly ground pepper
- 1 teaspoon salt
- 2 boneless skinless chicken breasts
- raspberries divided
- 2 tbsp Balsamic Vinegar
- 1/2 teaspoon Honey
- 2 tbsp red onion finely chopped
- 1 teaspoon Jalapeno Pepper slices minced
Instructions
- 1. For chicken marinade, combine first 7 ingredients and add 1/4 tsp of salt.
- 2. 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 marinade on top. Marinade at least 30 minutes, or marinade overnight.
- 3. 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.
- 4. 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 the glaze.
