Blazing Glory Raspberry Chicken Breasts Recipe -

Blazing Glory Raspberry Chicken Breasts

Recipe by  

"Grill Mates® Roasted Garlic Montreal Chicken supplies the flavor punch for grilled raspberry chicken breasts."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    12 mins

    1 hr 12 mins


  1. In a small saucepan, blend first 4 ingredients until cornstarch is completely dissolved. Bring to a boil, stirring constantly over medium heat until mixture thickens (about 4 minutes). Add preserves; stir until melted. Remove saucepan from burner and allow mixture to cool completely.
  2. Place chicken in a self closing plastic bag. Reserve 1/3 cup marinade; pour remaining marinade over chicken; close bag and turn to coat. Refrigerate 30 minutes.
  3. Remove chicken from marinade. Place on grill over medium heat. Grill 10-12 minutes or until done, turning occasionally and basting with reserved marinade.
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Reviews More Reviews

Most Helpful Positive Review
Sep 26, 2004

This marinade was delicious. Only change was that I added some Worsteshire sauce to the mix roughly 2-3 tbls. You might want to use a bit more of the raspberry jam, the final product only hinted of rasberry. I pounded chicken breast out thin, stuffed with brie, cooked on grill using the raspberry glaze. Upon serving a put a bit of fresh chopped mint on chicken. Talk about flavor....!

Most Helpful Critical Review
May 24, 2005

This was a good recipe. The chicken was moist. The raspberry flavor was not at all strong and I marinated it for 3+ hours. I don't know that I'd make it again just because with the preserves you expect something really different and it just ends up turning out a bit citrusy.


12 Ratings

Aug 27, 2005


Jul 14, 2005

I used this marinade with boneless chicken thighs and although they turned out very moist, they werent overly infused with raspberry flavour. I will make it again with some other types of preserves to see if it enhances flavours.

Aug 03, 2004

very simple recipe. i used pheasant breat instead of chicken. i didn't change anything. it was delicious! i will definitely make again. *if using pheasant do not over cook.

May 22, 2007

I expected more of a raspberry flavor from this but I was disappointed. It was a bit on the bland side with just a hint of raspberry.

Aug 22, 2006

Easy to make.

Jul 09, 2006

I thought this was barely average. It didn't have much flavor (I tried marinating overnight). It also seemed quite dry. I won't make it again. For those who did like it, I did pass a raspberry vinagrette as a sauce, and that seemed to work nicely.


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  • Calories
  • 186 kcal
  • 9%
  • Carbohydrates
  • 15.2 g
  • 5%
  • Cholesterol
  • 66 mg
  • 22%
  • Fat
  • 1.5 g
  • 2%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 26.4 g
  • 53%
  • Sodium
  • 538 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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