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Grilled Rosemary Chicken with Raspberry Sauce

Grilled Rosemary Chicken with Raspberry Sauce


  • 4 each boneless, skinless chicken breasts
  • 1 tsp dried rosemary
  • 1/4 tsp each sea salt and pepper
  • 3 Tbsp balsamic vinegar
  • 2 Tbsp butter
  • 1/4 cup finely chopped sweet onion
  • 1/2 cup chicken stock, divided
  • 1 tsp arrowroot
  • 1 pint raspberries


  1. Place chicken breasts on a cutting board and two layers of plastic wrap. Use a rolling pin, or the smooth side of a kitchen mallet to pound breasts to an even thickness to make grilling easier. If necessary, cut breasts into 4-ounce servings. place breasts in a reclosable bag with the rosemary, sea salt, pepper, and balsamic vinegar, coating the breasts evenly. Let rest for 15-20 minutes. Prepare grill and cook breasts until internal temperature is 160 degrees F.
  2. To prepare the sauce, melt butter in a small saucepan. Add the chopped onion and saute over medium-high heat until tender. Take 2 tablespoons of the chicken stock and dissolve the arrowroot in it. Add remaining chicken stock to the pan and bring to a boil. Reduce heat and add remaining stock with dissolved arrowroot. Crush raspberries and add to the sauce, stirring gently. Remove from heat after 2-3 minutes and pour over cooked chicken breasts.
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