Raspberry Glazed Chicken-adapted from Fast & Healthy Cookbook by Pillsbury
Total Time: 30 Minutes
- 1/2 cup raspberry jam
- 1 1/2 teaspoons grated ginger
- 1 tablespoon red wine vinegar
- 1 tablespoon soy sauce
- 2 teaspoons canola oil
- 1 medium onion, chopped
- 4 chicken thighs
Heat your grill. In a small bowl, beat raspberry jam, ginger, vinegar and soy sauce with wire whisk until well blended. Set aside.
In a large nonstick skillet, heat oil over high heat about 1 minute. Add onion; cook and stir about 2 minutes. Reduce heat to medium, continuing to cook and stir until onion is tender and dark brown. Reduce heat to low and stir in raspberry mixture. Cook 1 minute, stirring constantly. Remove from heat and set aside.
Place chicken on grill over medium-high heat. Cover and cook 15-17 minutes, until juice of chicken is clear. Serve chicken with onion-berry spread.