Grilled Chicken with Tangy Blueberry Sauce
Chicken breasts are marinated in a blueberry vinaigrette, grilled and served with a tangy blueberry-raspberry sauce.
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
- 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.
- Reserving marinade, remove chicken and pat dry with a paper towel. Season with salt and pepper.
- 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.
- 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.