In a large resealable plastic bag, combine 1 cup vinaigrette and half of the rosemary. Add chicken. Seal bag and turn to coat; refrigerate for 1 hour.
In a small bowl, combine the jam, lime juice, soy sauce, garlic powder, and remaining vinaigrette and rosemary; set aside.
Drain and discard marinade. Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat for 20 minutes. Turn; grill 10-20 minutes longer or until juices a meat thermometer reads 180°, basting occasionally with raspberry sauce.
Originally Submitted
8/8/2010
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