For chicken marinade, combine first 7 ingredients and add 1/4 tsp of salt.
You need large chicken breasts (or regular chicken tenderloins). Cut chicken breasts in half lengthwise by butterflying the chicken breasts and cut all the way through. Now you have 4 even thinner chicken breasts. Place chicken in a zip lock bag and pour the marinade on top. Marinade at least 30 minutes, or marinade overnight for best results.
While chicken is marinating, prepare the raspberry balsamic glaze. Combine 1/2 cup raspberries, balsamic vinegar, honey in a small saucepan over medium heat. Bring to a boil, reduce heat to low and cook for about 10 minutes, pressing with a spoon to break up the raspberries. Remove from heat. Chop coarsely the remaining 1/2 cup of raspberries. Combine chopped raspberries, chopped onion, jalapeno pepper and 1/8 tsp salt, and add to the raspberry balsamic mixture.
Preheat grill to medium high. Remove chicken from marinade, season with remaining 1/4 tsp salt and grill for about 10 minutes, turning halfway through. Serve grilled chicken on a little bed of baby greens and top it with that sweet and tangy glaze on top. You can also serve it over quinoa, mashed potatoes or with a simple light salad. Enjoy!
Grilled Chicken with Raspberry Balsamic Glaze
Amount Per Serving (176 g)
Calories 273Calories from Fat 102
% Daily Value*
Saturated Fat 1g5%
Polyunsaturated Fat 10.3g
* Percent Daily Values are based on a 2000 calorie diet.