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
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.