Raspberry Dijon Grilled Chicken

By meganvt01 • July 1, 2011 • 5 Comments

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Author Notes: I love savory sweet combinations, much to the chagrin of my soon to be brother in law. I immediately thought about the classic french Canard aux framboises dish (duck with raspberries). I wanted to do savory chicken thighs, grilled crispy with a balance sweet and savory background. Dijon, tarragon, and honey fill out the raspberries in this recipe. - meganvt01

Serves 4

8 chicken thighs
1 pint raspberries, washed
1/3 cup dijon mustard
2 tablespoons whole grain mustard
2 cloves garlic, minced
1 tablespoon honey
2 tablespoons tarragon, chopped
2 teaspoons balsamic vinegar
1/2 cup chicken stock
1/3 cup olive oil

Reserve 1/4 cup of raspberries from the pint. Blend the remaining raspberries, dijon, whole grain, garlic, honey, tarragon, and balsamic in a blender until smooth. Separate the sauce into two separate bowls.
Place chicken thighs in a shallow dish. Season with salt and pepper on both sides. Take 1/2 of the sauce and add the olive oil, mixing well. Pour the marinade over the chicken and let marinate in the refrigerator for 2 - 3 hours.
Preheat the grill to medium . Grill the chicken thighs until cooked through 20 - 30 minutes depending on the size of your chicken thighs. Turn the thighs frequently enough to prevent excessive burning of the honey in the marinade.
While the chicken is grilling, place the remaining 1/2 of the sauce and chicken broth in a small saucepan. Over medium heat, cook the sauce until thickened, about 15 to 20 minutes. Off the heat, add the remaining raspberries (chopped).
Serve the chicken with the thickened sauce over top.