Raspberry vinaigrette and raspberry jam lend a lovely fruit flavor to this moist chicken dish I created. Because the recipe uses thighs and drumsticks, it's also economical. I make it often.

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Recipe Summary

prep:
10 mins
cook:
30 mins
additional:
1 hr
total:
1 hr 40 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1 cup vinaigrette and 1 tablespoon rosemary in a large resealable plastic bag. Add chicken thighs and drumsticks. Seal bag and turn to coat. Refrigerate for 1 hour.

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  • Combine remaining rosemary, raspberry jam, 4 1/2 teaspoons vinaigrette, lime juice, soy sauce, and garlic powder in a small bowl.

  • Prepare an outdoor grill for indirect medium heat and lightly oil the grate.

  • Drain and discard the marinade. Place chicken pieces skin-side down on the grill rack. Grill, covered, over indirect heat for 20 minutes. Flip. Grill, basting occasionally with raspberry jam mixture, until a meat thermometer inserted into the center reads 180 degrees F (80 degrees C), 10 to 20 minutes more.

Cook's Note:

Substitute 2 teaspoons crushed dried rosemary for the fresh, if desired.

Editor's Note:

Nutrition data for this recipe includes the full amount of raspberry vinaigrette. The actual amount consumed will vary.

Nutrition Facts

340 calories; protein 28.7g 57% DV; carbohydrates 19.1g 6% DV; fat 15.8g 24% DV; cholesterol 101.2mg 34% DV; sodium 360.5mg 14% DV. Full Nutrition