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GRILLED CHICKEN WITH RASPBERRY SAUCE
Serves 4
Ingredients:
-1 small chicken split in half, or 2 Cornish Hens split
-Chicken Marinade
-Savory Raspberry Sauce
Steps:
1. Make the marinade and marinate the chicken for 4 hours or more.
Chicken Marinade:
-¼ cup Sherry Vinegar
-¼ cup soy sauce
-½ cup olive oil
-1 teaspoon ground dried thyme
-1 teaspoon ground dried rosemary
-1 tablespoon fresh lemon juice
-¼ teaspoon black pepper (or more to taste)
2. Make the raspberry sauce
Raspberry Sauce:
-1 tablespoon olive oil
-1 cup raspberries (preferably fresh, but frozen will work)
-¾ cup chicken broth
-¼ cup Sherry Vinegar
-1 tablespoon minced shallot
-2 teaspoons chopped fresh thyme (or a heaping ½ teaspoon dried thyme)
-2 tablespoons honey (divided)
-1 teaspoon cornstarch (optional)
Preparation:
1. In a small saucepan, saute the shallot until just translucent (before it begins to brown)
2. Add the chicken stock, vinegar, raspberries, thyme, and 1 tablespoon of honey and bring to a boil. Lower heat to a hot simmer and reduce by 2/3.
3. Remove from heat and strain through a sieve to remove the solids.
4. Return the reduced liquid to the saucepan over low-heat. Adjust the sweetness if needed by adding the reserved 1 tablespoon of honey.
5. If the sauce is too thin, mix the cornstarch with 2 tablespoons of cold water or chicken stock and add the slurry to the hot liquid while stirring.
6. Add a pinch of salt and pepper if desired.
7. Set aside. You can rewarm the sauce just before serving it with the chicken.
3. Grill the chicken
1. Preheat the grill to hot.
2. Remove the chicken from the marinade and wipe with a paper towel. This will help prevent flare-ups on the grill and will produce a crispier skin.
3. With the grill top open, reduce the heat to medium and sear the chicken skin side down for 2 minutes; turn over and repeat.
4. Close the grill and reduce the heat to low and cook for about 25-30 minutes turning twice.
5. Remove the bird to a plate and tent.
*Note: grill time will vary depending on the size of your bird. Use an insta-read thermometer to check the final temperature at 165 F.
4. Reheat the sauce, plate, and serve
1. Rewarm the sauce.
2. If you cooked a chicken, cut the chicken halves in half again so you have four servings. You don’t have to cut Cornish Hens in half again unless you want to.
3. Plate the chicken and pour sauce around the pieces. You might want to put a small bowl of sauce on the table to spoon extra sauce over the chicken.
4. Garnish with fresh raspberries. (optional)
Serve with a fresh summer salad, or Gingery Grilled Vegetables, and rice.
Wine pair: a refreshing chilled rosé, a white wine from the Rhone Valley, Chablis, White Burgundy, or not too oaky Chardonnay will pair nicely.