Use Up That Bottle

As I have made well over 1000 different recipes over the last four years, I find that I purchase ingredients that I end up using just a little of and then they sit in my fridge or pantry for a long time. A very long time. Such was the case with a bottle of raspberry vinegar.

For months after, I would sometimes use it in place of red wine vinegar, but mostly it sat and collected dust. Enough was enough. I searched for a recipe where I could use it and came up with this one.

Grilled Chicken Breasts in Raspberry Vinegar Marinade

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Part of this delicious meal.

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The marinade does infuse the chicken with some raspberry flavor.

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Using my indoor grill for this one.

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A great use of a long-sitting ingredient!

Grilled Chicken Breasts in Raspberry Vinegar Marinade

Cook Time: Ready in 1 hour | Servings: 6


Black pepper
1/4 c Chicken Stock
4 Chicken breasts halves
2 tb olive oil
1 tb Lemon juice
1 ts Lemon Peel; grated
1/2 ts Dried tarragon leaves
1 Shallot; finely chopped
1/2 c Raspberry vinegar; or wine vinegar


Remove excess fat from chicken breasts; place them in sealable plastic bag or non-aluminum bowl. Combine remaining ingredients; pour evenly over chicken breasts. Seal bag or cover bowl; marinate in refrigerator 4 hours or overnight. Turn occaisionally. Remove chicken from marinade. Arrange in one layer in large, shallow microwaveable dish, with thicker parts toward outer edges. Pierce skin in several places with sharp knife. Cover with waxed papper. Microwave at high 4 minutes per pound. Turn over and rearrange part-way through cooking. Transfer immediately to preheated grill, skin side up, over low heat. Turn often for even grilling. Cook until tender and juices run clear when chicken is pierced with fork, 10 to 20 minutes.

Nutritional Info: Calories per serving: Calories Per Serving: 126 Get detailed nutrition information, including line-by-line nutrition insights? Try BigOven Pro for Free for 14 days!


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Categories: Chicken2, Fruit 2, Grilled, kosher, Low Carb, Main Dish 3, Recipes

Author:The Ranting Chef

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