Grilled Chicken with Raspberry Peach Sauce


You’ll never opt for fried again.

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Some traditions shouldn’t be broken; others—such as grease-heavy fried chicken at summer picnics—could stand a makeover. This flavorful grilled chicken recipe pairs a zesty marinade with sweet and tart summer fruits for a healthy, refreshing twist on a warm-weather standby.

Author: Debra Rouse, ND
Serves: 8



  • 1 tablespoon olive oil
  • 1 teaspoon wheat-free tamari soy sauce
  • 1 teaspoon fresh ginger, minced
  • 1 clove fresh garlic, minced
  • 1 teaspoon lemon juice
  • 4 boneless, skinless chicken breast halves (5 ounces each), gently pounded to 1/3-inch thickness


  • 1/2 cup raspberries
  • 2 medium peaches, peeled and sliced
  • 2 tablespoons apple juice
  • 2 tablespoons maple syrup
  • Additional sliced peaches and raspberries for garnish (optional)


  1. Mix oil, tamari, ginger, garlic and lemon juice in a large zip-top plastic bag or glass bowl.
  2. Add chicken, and seal bag or cover bowl tightly. Marinate 30 minutes to 8 hours, stirring periodically.
  3. Place raspberries, peach slices, juice and maple syrup in blender or food processor. Cover, and blend on high speed 1 minute or until smooth.
  4. Heat blended mixture to a simmer in 1-quart saucepan; then reduce heat and cover. Keep warm on lowest setting.
  5. Preheat grill to medium high. Grill chicken 7 minutes; then flip and grill another 4 to 5 minutes. Wait 5 minutes before slicing.
  6. Place 1 tablespoon of raspberry sauce on a serving plate. Place chicken on sauce. Drizzle with additional tablespoon of sauce. Garnish with additional peaches and raspberries if desired.
Calories: 247 Fat: 5g Saturated fat: 1g Carbohydrates: 15g Sodium: 177mg Fiber: 2g Protein: 33g Cholesterol: 82mg


You’ll never opt for fried again after tasting this fresh, perfect-for-picnics chicken.



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