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.



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


  • 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.

  • 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

309 calories; 14.8 g total fat; 101 mg cholesterol; 114 mg sodium. 14 g carbohydrates; 28.7 g protein; Full Nutrition