Grilled Chicken Breasts with Raspberry Vinegar Sauce

Grilled Chicken Breasts with Raspberry Vinegar Sauce
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 4x5 oz
    (4x120-150 g)

    fresh boneless chicken breasts

  • 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


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.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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