History and Origin
Grilled chicken breast in raspberry vinegar marinade is a recipe that combines the delicacy and flavor of chicken with the freshness and acidity of raspberry vinegar. This dish reflects the influence of grilling techniques very popular in many Latin American cultures, where the use of fruit-based marinades provides a distinctive gourmet and healthy touch. In different Latin American countries, this dish may have variations in its ingredients or name, but it is generally known as "marinated chicken" or "grilled chicken with fruit marinade". In Mexico, for example, the term "pollo adobado" is frequently used, while in countries like Argentina or Chile it might simply be called "grilled chicken with fruit sauce". This way of preparing chicken has gained popularity for its ease and unique flavor, ideal for those looking for a different and fun alternative to classic grilled chicken.
How to Prepare Grilled Chicken Breasts in Raspberry Vinegar Marinade
Ingredients:
Chicken Breast Halves, Raspberry Vinegar, Chicken Broth, Olive Oil, Lemon Juice, Fresh Lemon Zest, Shallots, Dried Tarragon Leaves, Black Pepper.
Steps:
Remove excess fat from the chicken breasts.
Place them in a sealable plastic bag or in a non-aluminum bowl.
Combine the remaining ingredients.
Pour evenly over the chicken breasts.
Seal the bag or cover the bowl.
Marinate in the refrigerator for 4 hours or overnight.
Turn occasionally.
Remove the chicken from the marinade, reserving the marinade.
Place in a single layer in a greased 9x13 inch baking pan.
Prick the skin in several places with a sharp knife.
Cover with aluminum foil.
Bake at 350°F for 30-35 minutes, or until almost cooked.
Meanwhile, bring the reserved marinade to a simmer in a small saucepan, simmering for 15 minutes.
After the main cooking time, uncover the chicken and baste with the marinade every 5 minutes until the chicken is fully cooked, approximately 15-20 minutes.
For "oamc" or to freeze ahead, freeze this chicken raw in the marinade -or- freeze after cooking it, making sure to include a portion of the cooking juices with each breast.
Serving suggestions: On a bed of rice or baby spinach, side of green salad with raspberry vinaigrette, mashed potatoes, steamed carrots or broccoli, or thinly sliced over a bed of angel hair pasta with pepper.
