Chicken with Raspberry

Chicken Marinade In a bowl, combine the olive oil, balsamic vinegar, minced garlic, dried thyme, salt, and black pepper. Stir well to combine.

2.Add the chicken breasts to the marinade and coat them well. Allow the chicken to marinate in the refrigerator for at least 1 hour, or overnight for best results.

Grilling the Chicken Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the marinade.

4.Grill the chicken breasts for 6-8 minutes per side, or until they reach an internal temperature of 165°F (74°C). Remove from the grill and let rest for a few minutes.

Raspberry Sauce While the chicken is grilling, prepare the raspberry sauce. In a small saucepan, combine the raspberries, honey, balsamic vinegar, and cornstarch. Cook over medium heat, stirring constantly, until the raspberries break down and the sauce thickens, about 5 minutes.

Assembly Slice the grilled chicken breasts and serve with the raspberry sauce. Garnish with fresh raspberries and chopped fresh parsley.