Serves: 4
Total Calories: 356
1. Rinse chicken and pat dry remove excess fat. Place in a large reclosable plastic bag or shallow dish.
2. Purée raspberries in a blender. Press through a strainer with the back of a spoon to remove seeds discard seeds.
3. In a medium bowl, stir together purée, chicken broth, salad dressing, and mint. Measure 3/4 cup of the marinade cover and set aside for basting. Pour remaining marinade over chicken, turning to coat. Close bag or cover dish. Marinate in refrigerator 2 to 24 hours, turning pieces occasionally.
4. Remove chicken and discard marinade. If desired, precook chicken in the microwave. (See Microwave Shortcuts).
5. Spray cold grill grate of an outdoor grill with non-stick cooking spray or brush with oil. Place chicken on hot grill 5 to 6 inches above medium-hot coals. Turning and basting with reserved marinade every 5 minutes, cook 30 to 45 minutes until meat is no longer pink and juices run clear.
This Chicken and Raspberries recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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