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Raspberry BBQ Chicken

JBUG99999
JBUG99999 Posts: 263
edited November -0001 in EggHead Forum
We tried the raspberry bbq sauce recipe from the forum recipe section--wow! It was great! I must admit, straining the seeds was a complete PITA, but the sauce is awesome! I have A LOT of sauce leftover. I put it into jelly jars and sealed the lids. Do you think it'll keep longer than the recommended week this way? Or, should I toss it to be safe?

Here's my dinner plate...
16c6694f.jpg

I marinated the chicken in 1/4 cup soy sauce, 1/4 cup raspberry vinegar, 1/4 cup honey, and 2 Tbsp seedless raspberry jam. We grilled the chicken direct at 350 degrees. As I said earlier, it was VERY tasty, but the seed thing is a pain!

Thanks for posting the recipe!!!!
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Comments

  • cookn biker
    cookn biker Posts: 13,407
    Looks great, again!! You could freeze the extra in ziplock bags. That'll save on space in the freezer.
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • pattikake
    pattikake Posts: 1,175
    Sounds Yummy. Looking good. Great job.


    Patti
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  • Boss Hogg
    Boss Hogg Posts: 1,377
    JBUG- I did the raspberry sauce on ribs this past Sunday. It was excellent, but your right, straining out the seeds was a pain. I used one of those screen strainers and used a wooden spoon to force the liquid through the screen. I, too, have some sauce left. Your chicken looks good.
    Brian
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  • Bash
    Bash Posts: 1,011
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  • Bash
    Bash Posts: 1,011
    Thanks for the pointer to the sauce recipe. I bookmarked it to try. Based on the comments, I wait for something bigger so I can use it up. :)
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  • Grand Oeuf Vert
    Grand Oeuf Vert Posts: 1,631
    Julie:
    Glad you liked it. ;)
    And I agree, straining the seeds is indeed a PITA. But worth it in the end!
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  • Grand Oeuf Vert
    Grand Oeuf Vert Posts: 1,631
    Julie:
    Glad you liked it. ;)
    And I agree, straining the seeds is indeed a PITA. But worth it in the end!
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  • JBUG99999
    JBUG99999 Posts: 263
    Bash wrote:
    Thanks for the pointer to the sauce recipe. I bookmarked it to try. Based on the comments, I wait for something bigger so I can use it up. :)

    I actually halved the recipe, so I didn't make as much as the original recipe calls for, thank Heavens! I used a little over 1/2 cup for three boneless chicken breasts, but would probably use more next time. Before I refrigerated the sauce overnight, it was a LOT spicier, so I was pleasantly surprised to find the sauce had mellowed significantly overnight. (I used about 1/8 tsp of cayenne pepper in the halved recipe, so I used a lot more than the pinch for the full recipe!) We like the sweet/spicy combo, and as I suspected, it was a hit!

    I used a screen strainer and a small spatula. My Pampered Chef skinny scraper that was supposed to be unstainable got stained! LOL Now it has character!

    I put the sauce in small jelly jars while it was still super hot, and got great seals, so I am hoping it will stay nicely in the fridge for more than a week. I'm sure we can use up the remainer in the open jar within a week--that was good stuff!

    Thanks Grand Ouef Vert for a great recipe!
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