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Marinated Chicken Breasts with Raspberry Salsa

Marinated Chicken Breasts with Raspberry Salsa

This is a recipe that definitely says "SUMMER!"


  • Chicken:
  • 4 each boneless, skinless chicken breasts
  • 1 clove garlic, minced
  • ¼ cup fresh lime juice
  • 2 Tbsp. olive oil
  • sea salt and pepper to taste
  • Salsa:
  • 6 oz. fresh raspberries
  • 1 each jalapeno pepper, seeded and finely diced
  • ¼ cup chopped fresh cilantro
  • 1 Tbsp. chopped red onion (Vidalia works well, too)
  • 1 clove garlic, minced
  • 2 Tbsp. fresh lime juice


  1. Mix the salsa ingredients together in a glass bowl.
  2. Cover and refrigerate for 1-2 hours before using.
  3. Slightly flatten chicken breasts with a kitchen mallet so that they will cook evenly on the grill.
  4. Place the chicken breasts and other ingredients in a resealable plastic bag, making sure that the chicken is evenly coated with the marinade.
  5. Refrigerate for at least 20 minutes (or this can be done the night before).
  6. Cook chicken breasts on the grill until cooked through.
  7. Transfer to a serving dish.
  8. Cover and let rest for about 10 minutes before serving.
  9. Before serving, place about 1/4 cup raspberry salsa on the chicken.
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