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Grilled Chicken with Tangy Blueberry Sauce

No recipe image available.Chicken breasts are marinated in a blueberry vinaigrette, grilled and served with a tangy blueberry-raspberry sauce.

Recipe Ingredients:

3 tablespoons olive oil
3 tablespoons blueberry (or raspberry) vinegar
1 1/2 teaspoons lime juice
2 garlic cloves, minced
4 chicken breast halves, skin removed
Salt and freshly ground pepper to taste
1 cup fresh or frozen blueberries
1 cup puréed raspberries

Cooking Directions:

  1. In a sturdy plastic zipper-type bag, combine oil, vinegar, lime juice and garlic. Add chicken, turning to coat all sides. Marinate, in refrigerator, 1 to 2 hours.
  2. Reserving marinade, remove chicken and pat dry with a paper towel. Season with salt and pepper.
  3. Prepare sauce by combining marinade, blueberries and raspberry purée in a saucepan. Cook over medium heat for 5 to 7 minutes, stirring occasionally, until slightly thickened. Remove from heat and set aside.
  4. Grill chicken over medium hot coals for 8 to 12 minutes per side or until juices run clear and chicken is tender. Serve the chicken with the blueberry-raspberry sauce.

Makes 4 servings.

Tip: Chicken can also be prepared using the broiler, microwave or pan-fry cooking methods.