Grilled Raspberry Chicken

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  • 1 cup plus 4 1/2 teaspoons raspberry vinaigrette, divided
  • 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed, divided
  • 6 bone-in chicken thighs
  • 6 chicken drumsticks
  • 1/2 cup seedless raspberry jam
  • 1 1/2 teaspoons lime juice
  • 1/2 teaspoon soy sauce
  • 1/8 teaspoon garlic powder


  1. In a large resealable plastic bag, combine 1 cup vinaigrette and half of the rosemary.
  2. Add chicken.
  3. Seal bag and turn to coat; refrigerate for 1 hour.
  4. In a small bowl, combine the jam, lime juice, soy sauce, garlic powder, and remaining vinaigrette and rosemary; set aside.
  5. Drain and discard marinade.
  6. Place chicken skin side down on grill rack.
  7. Grill, covered, over indirect medium heat for 20 minutes.
  8. Turn; grill 10-20 minutes longer or until a meat thermometer reads 180°, basting occasionally with raspberry sauce. 

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