Sweet fruits like berries, peaches, and mango lend themselves to making great glazes and sauces for grilled proteins. Grilled Chicken Thighs with Raspberry Glaze uses fresh raspberries combined with brown sugar, honey and cider vinegar to make a glaze that is similar to a very thick barbecue sauce. The glaze is added at the very end of the grilling process so that the sugars in the sauce do not burn.
Raspberry glaze can be used on pork chops or other cuts of poultry, including duck. If you don’t have access to raspberries, try blackberries or blueberries as a substitute.
Grilled Chicken Thighs with Raspberry Glaze
(Mark Kelly, 2014)
1 Tbsp canola oil
½ cup minced yellow onion
1 garlic clove, minced
12 oz. fresh raspberries
½ cup brown sugar
1 Tbsp honey
2 Tbsp cider vinegar
2 Tbsp Worcestershire sauce
2 Tbsp ketchup
2 tsp Dijon
½ tsp hot pepper sauce
8 boneless, skinless chicken thighs
Freshly ground black pepper
Extra-virgin olive oil
To make the raspberry sauce: Heat the canola oil in a medium saucepan over medium heat. Add the onions and cook, stirring often, until golden, about 5 minutes. Add the garlic, and cook until fragrant, about 1 minute. Stir in the raspberries, brown sugar, honey, vinegar, Worcestershire sauce, ketchup, mustard, and pepper sauce, and bring to a simmer. Reduce to medium-low and simmer, stirring often, until the raspberries are soft and the juices a slightly thickened, about 10 minutes.
Transfer to a blender or food processor and puree. Divide into two portions and let cool. Reserve one portion for glaze and one for dipping.
Heat grill for medium indirect cooking.
Pat chicken dry. Drizzle with a light coating of olive oil and season with salt and pepper. Grill over for 20 minutes, turning once. Turn the thighs over and brush with the glaze, cook for 2 minutes. Turn again, glaze again and cook for another 2 minutes. Turn the grill off and glaze two more times.
Remove the chicken to a platter and let stand for 5 minutes before serving.