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Raspberry Balsamic Chicken, wood pellet, grill, BBQ, smoker, recipe

Raspberry Balsamic Chicken

It’s most definitely summertime. We wanted something light. Raspberry Balsamic Chicken, is  easy and full of flavor. Ken likes his salad with raspberry vinaigrette dressing. So, Patti took it one step further and used it as part of her raspberry balsamic chicken. Along with a few more “on hand” ingredients she marinated her chicken thighs for a several hours and then onto our Green Mountain Grill/Smoker. We served it with our homemade potato salad and fresh green beans. We’re both looking forward to having this chicken cold tomorrow for lunch. Yum.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Grills Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme with little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Raspberry Balsamic Chicken
A Wood Pellet Grill Recipe

Prep Time: 5 minutes, plus marinating time
Cook Time: 30 minutes at 400 degrees (205c)
Grill: Green Mountain Grills Wood Pellet Grill
Pellets: Pacific Pellet Gourmet BBQ Pellet Northwest Apple

Ingredients: Raspberry Balsamic Chicken

  • 6 large chicken thighs
  • Marinade:
  • 1 cup raspberry balsamic vinegar
  • 2 Tablespoons fresh, minced garlic
  • ¼ cup mustard, we liked horseradish mustard
  •  1Tablespoon light olive oil
  • ¾ cup fresh lemon juice
  • 1 Tablespoon Green Mountain Grills Poultry Seasoning Blend
  • 1 Tablespoon red pepper flakes, optional

Raspberry Balsamic Chicken
A Wood Pellet Grill Recipe

Raspberry Balsamic Chicken, wood pellet, grill, BBQ, smoker, recipe

Our Ingredients

Cooking Directions: Raspberry Balsamic Chicken

In a small bowl whisk all marinade ingredients. Place chicken into large plastic freezer bag. Pour marinade over chicken and marinate for at least four hours in the refrigerator.

Preheat your Grill Grates to 400 degrees (205c) and place your chicken on them for 14 minutes per side with a quarter turn at 7 minutes. Enjoy the smell of the raspberries and sound of the sizzling chicken. I like to bring my internal temperature to 170 – 180 degrees (70c – 82c) because the meat just flakes apart.

When the chicken reaches an internal temperature around 170 degrees (70c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 165 degrees (74c). Keep in mind that the chicken will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Raspberry Balsamic Chicken
A Wood Pellet Grill Recipe

Raspberry Balsamic Chicken, wood pellet, grill, BBQ, smoker, recipe

Whisk Marinade Ingredients

Raspberry Balsamic Chicken, wood pellet, grill, BBQ, smoker, recipe

 Marinate your Chicken

Raspberry Balsamic Chicken, wood pellet, grill, BBQ, smoker, recipe

 Onto The Hot Grill Grates

Raspberry Balsamic Chicken
A Wood Pellet Grill Recipe

Raspberry Balsamic Chicken, wood pellet, grill, BBQ, smoker, recipe

Smells so Good

Raspberry Balsamic Chicken, wood pellet, grill, BBQ, smoker, recipe

 Time to Pull it off the Grill

Raspberry Balsamic Chicken, wood pellet, grill, BBQ, smoker, recipe

 Lookin’ Good

Raspberry Balsamic Chicken
A Wood Pellet Grill Recipe

Cooking In the Oven:

We have been getting requests for recipe conversions for the Pacific Living Outdoor Oven. I tell folks all the time that cooking on a Wood Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time. It is the same thing, time and temperature is what it is all about. The Grill is just like your oven except it uses wood pellets and has wheels.

I did 30 minutes at 400 degrees (205c).

Note: The Pacific Living Outdoor Oven also has a smoke box.

Raspberry Balsamic Chicken
A Wood Pellet Grill Recipe

Raspberry Balsamic Chicken, wood pellet, grill, BBQ, smoker, recipe

Let’s Eat!!!

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What you Love,
Ken & Patti

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A storage container & dispenser for wood pellets
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Pacific Living Outdoor Oven
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Rick Jones
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Raspberry Balsamic Chicken
Recipe Type: Chicken
Cuisine: American
Author: Chef Ken
Prep time:
Cook time:
Total time:
It’s most definitely summertime. We wanted something light. Raspberry Balsamic Chicken, is easy and full of flavor. Ken likes his salad with raspberry vinaigrette dressing. So, Patti took it one step further and used it as part of her raspberry balsamic chicken. Along with a few more “on hand” ingredients she marinated her chicken thighs for a several hours and then onto our Green Mountain Grill/Smoker. We served it with our homemade potato salad and fresh green beans. We’re both looking forward to having this chicken cold tomorrow for lunch. Yum.
Ingredients
  • 6 large chicken thighs
  • Marinade:
  • 1 cup raspberry balsamic vinegar
  • 2 Tablespoons fresh, minced garlic
  • ¼ cup mustard, we liked horseradish mustard
  • 1Tablespoon light olive oil
  • ¾ cup fresh lemon juice
  • 1 Tablespoon Green Mountain Grills Poultry Seasoning Blend
  • 1 Tablespoon red pepper flakes, optional
Instructions
  1. In a small bowl whisk all marinade ingredients. Place chicken into large plastic freezer bag. Pour marinade over chicken and marinate for at least four hours in the refrigerator.
  2. Preheat your Grill Grates to 400 degrees (205c) and place your chicken on them for 14 minutes per side with a quarter turn at 7 minutes. Enjoy the smell of the raspberries and sound of the sizzling chicken. I like to bring my internal temperature to 170 – 180 degrees (70c – 82c) because the meat just flakes apart.
  3. When the chicken reaches an internal temperature around 170 degrees (70c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 165 degrees (74c). Keep in mind that the chicken will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

 

 

This Post Has 3 Comments

  1. I really like the sound of the marinade. I’m defintatley going to give this a go at my next bbq session.Will probably use legs instead of thighs though.

    1. Thank you.
      It’s good for any chicken. We use it for leg quarters and breast a lot to…
      What ever might be on sale that week…

  2. Hello i am a chicken lover and i need a quick chicken recipe and finally i find it here and thank you for this recipe.

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