Raspberry, Rosemary, and Lemon Grilled Chicken Recipe
This recipe is a 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. This is all combined with a bit of savoriness stemming from garlic, salt, pepper, and the slightest hint of mint, to make this dish a surprisingly simple, straightforward, elegant, and tasty recipe.
While this is a recipe geared to be made for the barbecue, it could also be made in alternate grilling or cooking situations. The marinade is the most important part, so as long as you get that step correct, you can cook the dish in a variety of different environments.
- 2 pounds 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
This recipe can either be made with chicken breasts or with the chicken cut into smaller segments to be used for kebabs. These instructions are written with kebabs in mind, but they are simple enough to change the cooking times to make it work for breasts.
- 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 the garlic, rosemary, mint, and lemon juice, and mix. Then add the raspberry vinaigrette, the rosé wine, and again mix thoroughly.
- Place in a refrigerator, and allow it to marinate for at least 3 hours. Turn over the chicken several times to ensure that all of it is well-marinated.
- 30 minutes before your ready to cook the chicken, turn the barbecue on and get the heat up to a suitable level. Place the chicken on the skewers, and place it on the barbecue. Cook each side for seven minutes, or less or more depending on how you prefer your chicken. Be careful to avoid flare-ups on the grill that will burn the chicken.
- Remove the chicken from the barbecue, allow to rest several minutes, then serve.
I stumbled across this recipe randomly one day because of a supposedly expired bottle of high quality, and extremely pricey, French import raspberry vinaigrette that I had picked up. I was showing it off as a joke, but when I got the offer to buy it for $1 I could not resist, even 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 turned out to work quite well in this dish. Whether it is worth what the original price was I am unsure, but certainly, for the bargain, I got it at, it made for a thoroughly excellent meal!
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© 2018 Ryan Thomas