Grilled Chicken Breasts in Raspberry Vinegar is a modern American recipe for a classic dish of chicken breast fillets in a chicken stock, raspberry vinegar and lemon marinade that are heated in a microwave and finished by cooking on a barbecue. The full recipe is presented here and I hope you enjoy this classic American version of: Grilled Chicken Breasts in Raspberry Vinegar.
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Ingredients:
4 chicken breast fillets, skinned and trimmed of fat
60ml chicken stock
1 tbsp lemon juice
1 shallot, finely chopped
freshly-ground black pepper, to taste
120ml raspberry vinegar
2 tbsp olive oil
1 tsp finely-grated lemon zest
1/2 tsp dried tarragon leaves
Method:
Place the chicken breasts in a bowl. In a separate bowl whisk together all the remaining ingredients. Pour this marinade over the chicken and turn to coat evenly. Cover the bowl and set aside to marinate in the refrigerator for at least two hours turning the meat occasionally to ensure it marinades evenly.
Drain the chicken and place in a a microwave dish, with the thickest parts of the breasts arranged towards the outside. Pierce the breasts in several places with a sharp knife then place in your microwave and cook on HIGH power for 4 minutes.
Remove from the microwave then place on a pre-heated barbecue and cook, turning frequently, for about 15 minutes or until the breasts are nicely coloured and cooked through (there should be no trace of pink in the centre and the juices should run clear when the thickest parts of the breasts are pierced). Serve hot.
