Raspberry Hoisin Chicken

The Pecan Pie Muffins were delicious!
I really liked this chicken recipe today too. I grilled it with pineapple and asparagus.

Barbecue Raspberry Hoisin Chicken
½ cup frozen raspberries
½ c. sugar free raspberry preserves
1/2 cup hoisin sauce
3 tablespoons rice vinegar
dash garlic powder
1 tsp orange zest
dash ginger
1/8 teaspoon freshly ground pepper
Pinch of crushed red pepper
1 1/2 pounds boneless, skinless chicken thighs, trimmed, each cut into 3 crosswise strips
(I just left the chicken as it was and didn’t grill on skewers.)

Combine raspberries, hoisin sauce, 3 tablespoons rice vinegar, garlic, orange zest, ginger, pepper and crushed red pepper in a blender or food processor. Blend or process until smooth, about 1 minute. Set aside 1/4 cup for a dipping sauce. Transfer the remaining marinade to a medium bowl and add chicken; stir to coat. Cover and refrigerate for at least 2 hours and up to 24 hours. Preheat grill to medium-high or preheat the broiler to high. Meanwhile, remove the chicken from the marinade, scrape off excess (discard marinade), and thread onto 4 skewers, distributing equally. Grill the chicken until browned and cooked through, 3 to 4 minutes per side. If using the broiler, place the chicken on a broiler pan coated with cooking spray and broil 4 inches from the heat source until cooked through, about 5 minutes per side.Yield: 4 servings= 283 Calories; 10g Fat (28.9% calories from fat); 30g Protein; 27g Carbohydrate; 2g Dietary Fiber; 123mg Cholesterol; 1049mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 0 Fat; 1 Other Carbohydrates.

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