Raspberry Grilled Chicken
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No marinade? No problem! This Grilled Raspberry Chicken proves that you don’t need hours of prep to serve up something truly delicious. With just a few pantry staples and a quick homemade sauce, you can transform simple grilled chicken into a sweet and savory showstopper.
Start by seasoning your chicken breasts with a generous sprinkle of salt and pepper—nothing fancy, just the basics to let the sauce shine. Grill them until golden and juicy, then comes the magic: a glossy raspberry glaze made with seedless raspberry jam and a handful of flavor boosters. It’s tangy, slightly sweet, and adds just the right amount of punch to every bite.
This recipe is perfect for busy weeknights or impromptu summer dinners. No long marinating times, no complicated steps—just bold flavor and easy grilling. Serve it with rice, grilled veggies, or a fresh salad, and you’ve got a meal that feels special without the fuss.
Ingredients for Grilled Raspberry Chicken
- BONELESS SKINLESS CHICKEN BREASTS
- SALT AND BLACK PEPPER
- SEEDLESS RASPBERRY JAM
- CHIPOTLE PEPPERS
- APPLE CIDER VINEGAR
- GARLIC POWDER
- ONION POWDER
Instructions for Grilled Raspberry Chicken
Prep the Chicken – Place chicken breasts between sheets of plastic wrap and pound to an even ½-inch thickness for quick, even cooking. Season both sides generously with salt and pepper.
Grill the Chicken – Preheat your grill to medium-high heat and lightly oil the grates. Grill the chicken for about 4 minutes per side, or until the internal temperature reaches 165°F with an instant read thermometer and juices run clear. Transfer to a plate and let rest for 5 minutes to lock in moisture.
Make the Raspberry Sauce – In a small saucepan, combine the remaining ingredients: raspberry preserves, chipotle peppers, vinegar, garlic powder, onion powder, and salt. Bring the mixture to a gentle boil, stirring occasionally, until slightly thickened. Remove from heat and let cool slightly.
Serve & Enjoy – Spoon about ¼ cup of raspberry sauce over each grilled chicken breast. Garnish with fresh herbs or raspberries if desired.
Frequently Asked Questions
Do I need to marinate the chicken for this recipe?
Nope! This recipe skips the marinade and relies on a quick, flavorful raspberry glaze made with seedless jam and pantry staples. It’s perfect for last-minute grilling.
Can I use bone-in chicken instead of boneless breasts?
Yes, but adjust the cooking time. Bone-in pieces take longer to cook through—use a meat thermometer and aim for an internal temperature of 165°F.
What kind of raspberry jam works best?
Seedless raspberry jam is ideal for a smooth glaze. If using jam with seeds, you can strain it or leave them in for a bit of texture.
Can I make the raspberry sauce ahead of time?
Absolutely. Prepare the sauce up to 3 days in advance and store it in the fridge. Reheat gently before serving.
Can I grill the chicken indoors?
Yes! A grill pan or cast-iron skillet works well. Cook over medium-high heat, following the same timing and temperature guidelines.
How should I store leftovers?
Store cooled chicken and sauce separately in airtight containers in the fridge for up to 3 days. Reheat gently and spoon sauce over just before serving.
FOR MORE RECIPES LIKE THIS, TRY:
Grilled Raspberry Chicken
Real Mom Kitchen
Ingredients
- 4 boneless skinless chicken breasts
- salt and pepper
- 1 cup seedless Raspberry jam
- ½ – 1 Tbsp pureed chipotle peppers in adobo sauce Adjust the amount to your flavor preference – more = more spice
- 1 Tbsp apple cider vinegar
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
Instructions
- Pound chicken breast to 1/2 inch thickness and season with salt and pepper.
- Grill chicken for about 4 minutes per side or until fully cooked. Remove from grill and allow to rest.
- In a sauce pan, combine the remaining ingredients. Cook to a boil and remove from the heat.
- Serve each piece of chicken with about 1/4 cup of sauce. Serves 4.
Nutrition
Recipe adapted from Life in a Lofthouse.
