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Rachael Ray's 30-Minute Healthy Recipes

Grilled Chicken Breasts with Raspberry & Ginger Marinade


* 2 TBSP lemon juice
* 2 TBSP soy sauce
* 1/2 C raspberry preserves
* 2 TBSP fresh ginger root, peeled and grated
* 1 tsp. fresh garlic, minced or grated
* 4 chicken breast halves, boneless and skinless


1. In a large glass bowl, blend together the lemon juice, soy sauce, raspberry preserves, ginger root and garlic. Pour into a large zip lock food storage bag.
2. Place the chicken breasts inside the bag with the marinade.
3. Seal tightly and shake gently to be sure the chicken is completely coated.
4. Place the bag in the refrigerator for at least 30 minutes. The longer you marinate the chicken the stronger the flavor will be and this can be left overnight if you prefer.
5. When ready to fix, heat the grill to medium heat.
6. Remove the chicken from the marinade and discard the marinade.
7. Grill the chicken according to your grill instructions 6 minutes on one side.
8. Flip and continue grilling another 5 minutes or until the chicken has cooked through and any juice runs clear when pierced with a knife.


If you haven't used a lot of marinades, or you're getting tired of your old standbys, this is the one you should try next. Soy, raspberry and ginger are naturals for a marinade. To serve, try slicing the chicken diagonally and serving it over a bed of mixed salad greens with a little raspberry vinegrette salad dressing. A sprinkle of blue cheese on top adds just a wonderful 'zing' to the salad. Don't forget a really crisp wine to compliment this fabulous dish.

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