Are you ready to think grilling this summer? It might still be a little bit chilly outside, but it’s time for some fun pops of color and flavor to start permeating that amazing brain of yours.
This simple recipe combines the mild acidity of chicken with the sweetness and color of a raspberry sauce you are going to make yourself in the kitchen (stop looking at me that way; I know you can do it).
As I shared yesterday, raspberries are so vibrant and healthy, lending to your overall good health. You are going to love this dish.
Tip: Can’t grill out? Use a grilling pan and a foil-wrapped brick to get those gorgeous lines.
Grilled Chicken with Raspberry Sauce
6 boneless, skinless organic chicken breasts
2 tsp organic sea salt
2 tsp milled black pepper
1 tbsp garlic powder
2 cups fresh raspberries
1/4 cup sugar equivalent substitute
6 tbsp lemon juice, divided
Preheat grill to medium. Wrap the bottoms of heavy cast iron skillets or grill proof pans with tin foil (heavy bricks work, too).
Place boneless skinless chicken breasts in a shallow pan. Sprinkle with salt, pepper, and garlic powder. Sprinkle with 4 Tbsp lemon juice. Let sit on counter (Refrigerate if cooking later).
In a small saucepan on the stove over medium heat, place thawed raspberries, sweetener and remaining 2 Tbsp lemon juice. Mash ingredients together. Cook over medium heat until boiling, about 7 minutes, stirring occasionally.
Turn stove down to simmer, just until liquid thickens. Remove from heat and strain liquids from seeds. Set liquid aside. Discard seeds.
Cooking 2-3 at a time, place chicken breasts on the grill, and cover each with a heavy, aluminum covered pan. Press down gently. Set a timer for two minutes. Once the timer rings, carefully remove the pans using a potholder and use a spatula to turn the chicken at a 45 degree angle to create hatch marks. Place heavy pans back on top of the chicken, and allow chicken to cook for four more minutes (a total cooking time of 6 minutes for that side)
Carefully flip chicken with a spatula. Place heavy pans on top, and set the timer for two more minutes. At the two minute mark, again carefully remove pans, an turn the chicken at a 45 degree angle with a spatula to create hatch marks. Place pans on top and cook for 4 minutes longer, or until juices run clear. Remove from heat and allow to rest.
Plate grilled chicken. With a spoon, drizzle raspberry glaze delicately across the top of the breast in a zig-zag fashion. For extra flourish, draw a semi circle on the plate behind the chicken. Parsley can be added as a garnish.