Ingredients
Raspberry marinade:
3/4 cup pureed fresh or frozen unsweetened raspberries
1 cup raspberry vinegar
Grated zest of 1 lemon
1 tablespoon minced shallot or garlic
2 tablespoons minced fresh mint
Black pepper, to taste
1/3 cup olive oil
4 pounds bone-in chicken pieces (breast, thigh, leg, etc.)
Fresh raspberries for garnish
Preparation
To make the marinade, combine the pureed raspberries, vinegar, lemon zest, shallot or garlic, mint and pepper in a small bowl. Whisk in olive oil until well blended.
Place chicken in a container and pour the marinade over it. Marinate at room temperature for 3-4 hours or in the refrigerator for 5-6 hours.
Grill the chicken, basting frequently with the marinade, until the chicken juices run clear when pierced with a fork near the joint, about 25-30 minutes total cooking time. Serve hot or at room temperature. Garnish with fresh berries.
