Raspberry Marinade Recipe
- ½ cup all fruit raspberry jam
- ½ cup pineapple juice
- ½ cup soy sauce
- 2 tablespoons rice vinegar
- ½ teaspoon minced garlic
- ½ teaspoon dried basil
- 4 skinless, boneless chicken breast halves
step 1: In a large bowl, combine raspberry jam, pineapple juice, soy sauce, rice vinegar, garlic, and basil. Add chicken breasts, and turn to coat evenly. Cover, and refrigerate for at least 4 hours.
step 2: Preheat grill for medium heat, and lightly oil grate.
step 3: Cook chicken breasts on grill until meat is no longer pink, and juices run clear.