RASPBERRY BALSAMIC CHICKEN
Stubb's BBQ Restaurant Recipe
1/2 cup frozen raspberries
1/2 cup sweet barbecue sauce
2 tablespoons honey
4 teaspoons balsamic vinegar
4 boneless,skinless chicken breasts
2 tablespoons olive oil
salt and freshly ground black pepper
Chop the raspberries in a food processor, leaving some texture and small chunks. (Frozen berries work best without turning to mush.) add barbecue sauce, honey, in vinegar and pulse just until combined. When the berries are fully thawed, taste and if necessary, add more honey or vinegar to balance the sweetness and tartness of the sauce. Set aside half of sauce for passing on the side, use the remainder on the chicken as it cooks.
Prepare a grill for direct cooking. Score of the chicken breast by making parallel cuts from 1/8 to 1/4 inch deep, space about 3/4 inch apart. Create a diamond pattern by making another set of parallels scores at Angles to the first set. Place the breast in a baking dish or on a large plate. Coat them with the olive oil. Season both sides with salt and a good dose of pepper.
Grill over direct medium-high heat, cooking just long enough to create good grill marks on the first side. Flip the breasts over. While the underside of the breast cook, spoon the sauce over the cooked side, let it sink into the scored areas. The total cooking time should be 8 to 10 minutes. Serve hot, passing additional sauce on the side.