Raspberry, Rosemary, and Lemon Grilled Chicken Recipe

Updated on March 13, 2018
RyanCThomas profile image

Ryan Thomas is a university student who enjoys cooking recipes from a wide variety of culinary traditions.

5 out of 5 stars from 1 rating of Raspberry, Rosemary, and Lemon Grilled Chicken

A superb combination of tender chicken marinated for hours, the deep and complex flavors of rosemary, the zesty flare of lemon, and the sweet fruitiness of raspberry and rosé wine combined with a bit of savoriness stemming from garlic, salt, and pepper, and the slightest hint of the freshness of mint, this dish is a surprisingly simple, easy, elegant, and superbly tasty recipe. It has something of an interesting pedigree behind its creation: a supposedly expired bottle of high quality, and extremely pricey, French import raspberry vinaigrette. I had picked it up and was showing it off as a joke, when I got the offer to buy it for $1, quite a steal on the original price which was over $30 well, for a supposedly expired substance. But vinegar doesn't really expire one of my favorite stories is an underwater shipwreck excavation in the Mediterranean, where old amphoras of Roman wine were being brought up. In celebrating the discovery, the archaeological team took some swigs of the wine: long since turned to vinegar, but still perfectly safe to drink, after 2,000 years! In this case, despite the expiration date being a few years ago, the raspberry vinaigrette was still perfectly good, and it did well in this dish which I had made specifically so as to use it. Whether it is worth what the original price was I am unsure, but certainly, for the bargain, I got it at, it made a thoroughly excellent meal!

While this is a recipe geared to be made for the barbecue, it could also be made in alternate grilling or cooking situations, with simply the marinade being transferred between all such environments.

This product is a personal creation.

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  • 2 lb chicken breast and dark meat, (preferably boneless)
  • 1/2 cup raspberry vinaigrette
  • 1/2 cup rosé wine
  • 1 lemon, juice of
  • 1 teaspoon dried mint
  • 2 cloves garlic
  • 2 large sprigs rosemary
  • salt and pepper, for liberal seasonings


  1. This recipe can either be made with chicken breasts or with the chicken cut into smaller segments to be used as if for kebabs: decide which one is to be done at first. These instructions are written principally in regards to utilization for kebabs, but it is simple enough to alter around cooking times to utilize it for breasts.
  2. Cut the chicken into appropriately sized pieces. Lay them into a casserole dish, and salt and pepper thoroughly, making sure that both sides receive the spices. Add in the garlic, rosemary, mint, and lemon juice, and mix together. Then add in the raspberry vinaigrette and the rosé wine, and again mix together thoroughly, so that the ingredients are well inter-sped and mixed together.
  3. Place in a refrigerator, and allow to marinate for at least 3 hours. Turn over one to lat east several times to ensure that all of the chicken is marinated well.
  4. 30 minutes before placing the chicken on, arrange the appropriate barbecuing condition and coals, and start it so that it will be suitably hot. Place the chicken on the skewers, and place it on the barbecue at the cooking period. Cook 1 side for 7 minutes , and the other for the same amount of time, 7 minutes, or less or more depending on which level you prefer for your chicken.
  5. Remove the chicken from the barbecue, allow to rest several minutes, then serve.


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    • Shizette profile image

      From The Heart 2 weeks ago

      sounds yummy!

    • Coffeequeeen profile image

      Louise Powles 2 weeks ago from Norfolk, England

      This sounds delicious. Easy to make too. =)