Grilled Raspberry Chicken Thighs
SERVES
8PREP TIME
00 minCOOK TIME
00 minIngredients
1 packed cup fresh raspberries
2 tablespoons local honey
2 tablespoons good-quality Balsamic vinegar
3 tablespoons freshly squeezed clementine juice or orange juice
3 pounds boneless, skinless chicken thighs
Olive oil, for greasing the grill grates
2 teaspoons fresh thyme leaves
Fresh raspberries, for garnish
Directions
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In a bowl, mash the raspberries, honey and Balsamic, until raspberries are broken down. Stir in the clementine juice, then force the mixture through a fine sieve into a medium bowl. Add the chicken thighs and stir well to coat with marinade. Let stand for 1 hour at room temperature or refrigerate and let stand overnight.
-
Preheat the grill. When hot, brush the grates to clean them and then lightly grease with oil, using crumpled paper towels.
-
Add the chicken thighs, smooth side down to the hot grates, cover and grill over medium flame until nicely marked on both sides, 8 to 10 minutes, turning once.
-
Transfer chicken to a platter. Sprinkle with thyme leaves and fresh raspberries.
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