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Martha's Vineyard Raspberry Chicken


Spicy Raspberry Glaze

  • 1/2 pound raspberry jelly or jam
  • 2 ounces chicken broth
  • 1/2 teaspoon cayenne pepper
  • 2 ounces Maple-Raspberry Vinaigrette

Raspberry Chicken

  • 4 (8 ounce) boneless skinless chicken breast halves
  • 1/2 cup Maple-Raspberry Vinaigrette
  • 4 teaspoons pine nuts, toasted
  • 1 cup Spicy Raspberry Glaze

Maple Raspberry Vinaigrette

  • 1/2 cup Raspberry Vinegar
  • 1/2 cup olive oil
  • 1/2 cup vegetable oil
  • 1/2 cup maple syrup
  • 2 tablespoons Dijon mustard
  • 2 tablespoons dried tarragon leaves (or 4 tablespoons fresh)
  • 1 dash salt to taste

Raspberry Vinegar

  • 1 cup white vinegar
  • 1 cup red vinegar
  • 1/2 cup fresh or frozen raspberries


  1. Spicy Raspberry Glaze: Combine all ingredients in saucepan. Bring to a boil, reduce heat, simmer 15 minutes. Cool mixture and hold for use.
  2. Maple-Raspberry Vinaigrette: Whisk together ingredients in a bowl.
  3. Raspberry Chicken: Pour vinaigrette evenly over chicken breasts and marinate for 2 hours.
  4. Grill chicken breasts. After turning once, brush each breast with 1 ounce of the Spicy Raspberry Glaze and continue to cook.
  5. When chicken is done, place on plate and brush each breast with an additional 1 ounce of Spicy Glaze.
  6. Top with 1 teaspoon of toasted pine nuts per serving.
  7. Raspberry Vinegar: Combine vinegars with 1/2 cup raspberries. Cover and let sit 48 hours.
  8. Strain the vinegar and store at room temperature.

Posted by Chyrel at Recipe Goldmine 10/9/2001 6:10 pm.

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