Recipe #1467
Grilled Chicken Breasts with Raspberry Vinegar Sauce
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 30 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Chicken |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 4 fresh boneless chicken breasts from 4 to 5 oz. (120 to 150 g) each
- Raspberry Vinegar Basting Sauce
- 1 cup (250 mL) barbecue sauce
- 1 Tbsp. (15 mL) Dijon mustard
- 1/4 cup (60 mL) brown sugar
- 1/4 cup (60 mL) raspberry vinegar
- 1 lime zest and juice
- 2 Tbsp. (30 mL) chicken concentrate
Preparation
Preheat the barbecue to medium heat.
Cook sauce ingredients in a pan for 2 to 3 minutes. Set part of the sauce aside.
Place chicken breasts on a sheet of oiled aluminium paper.
Baste chicken breasts with remaining sauce and barbecue 5 to 7 minutes per side.
Baste with reserved sauce while cooking.
Suggestion
Most types of vinegar are interchangeable, which allows variations on this sauce. The raspberry vinegar can be replaced by red wine vinegar whose stronger flavour adds some zing to the poultry.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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