Ingredients
8
8 servings
- •1 cup raspberry vinaigrette
- •2 tablespoons chopped fresh rosemary, divided
- •6 skin-on chicken thighs
- •6 chicken drumsticks
- •½ cup seedless raspberry jam
- •4 ½ teaspoons raspberry vinaigrette
- •1 ½ teaspoons lime juice
- •½ teaspoon soy sauce
- •⅛ teaspoon garlic powder
Instructions
- Combine 1 cup vinaigrette and 1 tablespoon rosemary in a large resealable plastic bag. Add chicken thighs and drumsticks. Seal bag and turn to coat. Refrigerate for 1 hour.
- Combine remaining rosemary, raspberry jam, 4 1/2 teaspoons vinaigrette, lime juice, soy sauce, and garlic powder in a small bowl.
- Prepare an outdoor grill for indirect medium heat and lightly oil the grate.
- Drain and discard the marinade. Place chicken pieces skin-side down on the grill rack. Grill, covered, over indirect heat for 20 minutes. Flip. Grill, basting occasionally with raspberry jam mixture, until a meat thermometer inserted into the center reads 180 degrees F (80 degrees C), 10 to 20 minutes more.
Nutritional Facts
Per 8 servings
- Calories: 340
- Carbohydrate: 19g
- Fat: 16g
- Fiber: 0g
- Protein: 29g
- Sugar: 18g
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