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Grilled Boneless Breasts with Raspberry-Balsamic Glaze


½ cup frozen raspberries

¼ cup Stubb’s Smokey Mesquite Bar-B-Q Sauce (or other sweet-style sauce)

2 tablespoons honey

4 teaspoons balsamic vinegar

4 (About 1 ½ pounds) boneless, skinless chicken breasts

About 2 tablespoons olive oil

Salt and freshly ground black pepper


Chop the raspberries in a food processor, leaving some texture and small chunks. Add Stubb’s Smokey Mesquite Bar-B-Q Sauce, honey and vinegar and pulse just until combined. Add more honey or vinegar to taste. Set aside half the sauce for passing on the side, and use the remainder on the chicken as it cooks.

Prepare a grill for direct cooking.

Score the chicken breasts on both sides by making parallel cuts from ⅛ to ¼ inches deep, spaced about ¾ inch apart in a diamond pattern. Place the breasts in a baking dish or on a large plate. Coat them with the oil. Season both sides with salt and a good dose of pepper.

Grill over direct medium-high heat, cooking just long enough to create good grill marks on the first side. Flip the breasts over and spoon the sauce over the cooked side. The total cooking time will be 8 to 10 minutes. Serve hot, passing additional sauce on the side.

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