Grilled Chicken Framboise
| Cuisine | American |
|---|---|
| Method | Grilling, Boiling |
This recipe is dear to me because it is the first time I used the gas grill by myself. I need to reiterate how important this is. I have caught many of my major appliances on fire, so I was slightly terrified I might actually set ablaze an actual grill using actual flames. Oh the irony and the delicious results. Heavy, cast iron pans wrapped in aluminum foil help expedite cooking times. They also flatten the chicken nicely for a pleasing presentation and those tell tale grilling hatch marks. Grilling the chicken creates smoky undertones, perfect with the sweet acids of the strained raspberry sauce. Serve with grilled zucchini, a sprig of parsley, the fruits of the season (and your freezer) and enjoy this low carbohydrate, low fat dinner, guilt-free. Why framboise? My friend Gilana alerted me to the fact that the French word for raspberries is "framboise." I love her. And you'll love this fresh, grilled dish. Calories: 75, Net Carbohydrates: 2.2 g, Protein: 8.8g, Fat: 2.4g
Ingredients
- 6 Boneless, skinless organic chicken breasts
- 2 tsp Organic sea salt
- 2 tsp Milled black pepper
- 1 tbsp Garlic Powder
- 2 cups Dole Frozen Raspberries, thawed
- 1/4 cup Sugar equivalent substitute
- 6 tbsp Lemon Juice, divided
Step 1
Preheat grill to medium. Wrap the bottoms of heavy cast iron skillets or grill proof pans with tin foil (heavy bricks work, too).
Step 2
Place boneless skinless chicken breasts in a shallow pan. Sprinkle with salt, pepper, and garlic powder. Sprinkle with 4 Tbsp lemon juice. Let sit on counter (Refrigerate if cooking later).
Step 3
In a small saucepan on the stove over medium heat, place thawed raspberries, sweetener and remaining 2 Tbsp lemon juice. Mash ingredients together. Cook over medium heat until boiling, about 7 minutes, stirring occasionally.
Step 4
Turn stove down to simmer, just until liquid thickens. Remove from heat and strain liquids from seeds. Set liquid aside. Discard seeds.
Step 5
Cooking 2-3 at a time, place chicken breasts on the grill, and cover each with a heavy, aluminum covered pan. Press down gently. Set a timer for two minutes. Once the timer rings, carefully remove the pans using a potholder and use a spatula to turn the chicken at a 45 degree angle to create hatch marks. Place heavy pans back on top of the chicken, and allow chicken to cook for four more minutes (a total cooking time of 6 minutes for that side)
Step 6
Carefully flip chicken with a spatula. Place heavy pans on top, and set the timer for two more minutes. At the two minute mark, again carefully remove pans, an turn the chicken at a 45 degree angle with a spatula to create hatch marks. Place pans on top and cook for 4 minutes longer, or until juices run clear. Remove from heat and allow to rest.
Step 7
Plate grilled chicken. With a spoon, drizzle raspberry glaze delicately across the top of the breast in a zig-zag fashion. For extra flourish, draw a semi circle on the plate behind the chicken. Parsley can be added as a garnish.