Time 45m Yield 6 servings. Number Of Ingredients 8 Steps:
In a large resealable plastic bag, combine 1 cup vinaigrette and half of the rosemary. Add chicken. Seal bag and turn to coat; refrigerate for 1 hour. , In a small bowl, combine the jam, lime juice, soy sauce, garlic powder, and remaining vinaigrette and rosemary; set aside., Drain and discard marinade. Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat for 20 minutes. Turn; grill 10-20 minutes longer or until juices a thermometer reads 180°, basting occasionally with raspberry sauce.
Time 1h40m Yield 8 Number Of Ingredients 9 Steps:
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.
Time 45m Yield 8 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a small bowl, stir together crushed rosemary, sage, and oregano. Rub one side of each chicken breast with herb mixture. Place chicken herb-side up in a baking dish, and pour broth over the chicken. Bake in preheated oven for 20 minutes. Place raspberry preserves in a microwave-safe bowl, and heat for 20 to 30 seconds to soften. Stir in honey mustard and rosemary. Spread about 1 tablespoon of preserve mixture over each breast. Bake 10 minutes more.
Time 45m Yield 8 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a small bowl, stir together crushed rosemary, sage, and oregano. Rub one side of each chicken breast with herb mixture. Place chicken herb-side up in a baking dish, and pour broth over the chicken. Bake in preheated oven for 20 minutes. Place raspberry preserves in a microwave-safe bowl, and heat for 20 to 30 seconds to soften. Stir in honey mustard and rosemary. Spread about 1 tablespoon of preserve mixture over each breast. Bake 10 minutes more.
Time 45m Yield 8 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a small bowl, stir together crushed rosemary, sage, and oregano. Rub one side of each chicken breast with herb mixture. Place chicken herb-side up in a baking dish, and pour broth over the chicken. Bake in preheated oven for 20 minutes. Place raspberry preserves in a microwave-safe bowl, and heat for 20 to 30 seconds to soften. Stir in honey mustard and rosemary. Spread about 1 tablespoon of preserve mixture over each breast. Bake 10 minutes more.
Time 25m Yield 6 chickens, 6 serving(s) Number Of Ingredients 4 Steps:
Brush grill rack with vegetable oil. Heat gas or charcoal grill. (I’ve also cooked these in a pan. that also works!) Mix jam and mustard together in a small bowl. Refrigerate. Place chicken on grill or pan. Cover. Cook over medium heat for 15-20 minutes, occasionally brushing with jam mixture and turning once. Use extra jam mixture as more glaze if you prefer. Serve chicken topped with raspberries. Bon Apetite!
More about “raspberry glazed rosemary chicken recipes”
Time 45m Yield 8 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a small bowl, stir together crushed rosemary, sage, and oregano. Rub one side of each chicken breast with herb mixture. Place chicken herb-side up in a baking dish, and pour broth over the chicken. Bake in preheated oven for 20 minutes. Place raspberry preserves in a microwave-safe bowl, and heat for 20 to 30 seconds to soften. Stir in honey mustard and rosemary. Spread about 1 tablespoon of preserve mixture over each breast. Bake 10 minutes more.
