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| Raspberry grilled chicken |
Raspberry marinated chicken recipe
How to make It Chicken steaks in Raspberry marinade. Grilled the chicken with fresh raspberry marinade, raspberry grilled chicken recipe.
Ingredients:
- 4-5 pieces of chicken loin (or chicken legs)
- For the marinade: 110g raspberry chutney
- 1 teaspoon Dijon mustard
- 4 tbsp wild raspberry Balsam Star
- 2 tbsp bbq smoke oil
- 0.5 teaspoons each of salt and pepper
- A pinch of chili powder
Today we are grilling the best part of a chicken. It's gonna be good, it's time to grill, let's get started, we are making a fruity marinade, first, you will need raspberry chutney, dijon mustard, some smoked barbecue oil, and raspberry vinegar.
Add the vinegar and then keep on stirring and in the meantime, you are stirring the marinade at your bbq oil. This gives a great flavor and the consistency of adding oil that way will be way better. add seasoning, we are using garlic pepper and fleur de sel.
Some kosher sea salt kind of today. Give it a good mix optional, some chili powder or barbecue rub mix again, and then I'm telling you how to do the best part of your chicken, these are chicken legs, and just cut away the drumsticks.
There are two ways of getting it away; the one is the brutal one; the other one is a bigger knife cut through the bone, and you will end up with that piece now you have two bones that should be removed.
This is a little bit of dirty work, but it's worth any effort because the result is the best steak you can grow from the chicken, way better than any other piece. throw it in the marinade, make sure to keep the skin on, and I promise the grilling result is one of the best chicken steaks, you ever ate.
I like to combine fruit with a little bit of heat and chicken and of course, this would also work with pork. So if you are into pork chops or stuff like that, you can use that marinade as well. If you are not familiar with chutney, just take raspberry jam.
Now I would recommend grilling these on a cast-iron griddle or on in a cast iron pan. otherwise, that marinade will lead to a fat burner or higher flames on your grill; nobody wants that.
The griddle is pretty hot and we are grilling these steaks for between two or three minutes per site And I wish you could smell that smells already very, very good. I usually start with the skin part face down on the grill, then a flip, then I have to speed this up a little bit for you.
At this moment I have turned out the right burner and the middle burner, and now we have enough space on the right side of indirect heat.
So we can place those chicken stakes on indirect heat for another 15 minutes.
As I mentioned now on indirect heat and our promise, after 15 minutes you have the juiciest, the most delicious piece of chicken you ever ate.
It's juicy, it has nice flavors outside, nice color, really, really good.
So plate it up.
I love that raspberry vinegar. I always love to dip that meat into that vinegar a little bit.