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Raspberry-Marinated Chicken

Rated as 3.5 out of 5 Stars

"Great chicken for a spinach salad, topped with mandarin oranges, walnuts, and dried cranberries!"
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Ingredients

4 h 25 m servings 245 cals
Original recipe yields 4 servings

Directions

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  1. Whisk raspberry jam, lemon juice, salt, ginger, and pepper together in a bowl; add chicken and turn to coat.
  2. Cover the bowl with plastic wrap and marinate in the refrigerator, 4 hours to overnight.
  3. Remove chicken from the marinade and shake to remove excess liquid. Discard the remaining marinade.
  4. Heat oil in a skillet over medium heat. Cook chicken in oil until no longer pink in the center and the juices run clear, 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Footnotes

  • Cook's Note:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Nutrition Facts


Per Serving: 245 calories; 7 g fat; 19.5 g carbohydrates; 25.5 g protein; 69 mg cholesterol; 206 mg sodium. Full nutrition

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Reviews

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The only thing I did different was to grill rather than stove cook the chicken. It was good, but I wondered if the flavor would have been more enhanced with maybe fresh ginger or maybe a touch ...

I thought this ok. Chicken breast would have been better visually than the chicken thighs that I used, I don't know whether it would affect the taste.I did serve it in a spinach salad with crais...