5 min
PREP TIME
16 min
COOK TIME
7
INGREDIENTS
INGREDIENTS
- 1/2 cup (125 milliliter) fresh or frozen raspberries
- 1/4 cup (60 milliliter) Stubb’s Smokey Mesquite Bar-B-Q Sauce
- 2 tablespoons (30 milliliter) honey
- 4 teaspoons (20 milliliter) balsamic vinegar
- 2 pounds (1 kilogram) 4 boneless skinless chicken breasts
- 2 tablespoons (30 milliliter) olive oil
- bag Salt and freshly ground black pepper
Preparation
- 1 Place raspberries, Stubb’s Smokey Mesquite Bar-B-Q Sauce, honey and vinegar in food processor. Pulse just until combined, leaving some small chunks of raspberries. Add more honey or vinegar to taste, if desired. Reserve half of the sauce for serving.
- 2 Score chicken breasts on both sides in a diamond pattern by making parallel cuts about 1-inch (2 1/2-cm) apart and 1/8- to 1/4-inch (3- to 5-mm) deep. Brush with oil and season on both sides with salt and pepper.
- 3 Grill over medium-high heat, about 6 to 8 minutes per side or until cooked through. Spoon or brush remaining sauce over chicken halfway through grilling. Serve immediately with reserved sauce.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon
