- 3/4 cup seedless raspberry preserves, divided
- 1/2 cup raspberry vinegar
- 1/2 cup unsweetened pineapple juice
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons balsamic vinegar
- 1 garlic clove, minced
- 2 teaspoons dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon curry powder
- 6 boneless skinless chicken breast halves (1-1/2 pounds)
- 2 teaspoons cornstarch
- 1/4 cup unsweetened raspberries
- In a bowl, combine 1/2 cup preserves, raspberry vinegar, pineapple juice, soy sauce, balsamic vinegar, garlic and seasonings; mix well. Remove 1 cup for sauce; cover and refrigerate.
- Place the chicken in a large resealable plastic bag; add remaining marinade. Seal bag and turn to coat; refrigerate for at least 3 hours.
- Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade. Grill chicken, uncovered, over medium heat for 5-8 minutes on each side or until juices run clear.
- In a small saucepan, combine cornstarch and reserved marinade until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Add remaining preserves; mix well. Drizzle over chicken. Garnish with raspberries.