Cooking with grass – Infused Raspberry Vinaigrette marinated chicken

by Kayla Johnson

Spring in Oklahoma is a beautiful thing, with plenty of sunshine and warm air finally returning to the state. We go from being relatively cooped up to getting our hands and feet in the dirt, whether for work or a hobby. More often than not, what we eat changes too. This time of year, gardens come back to life, and fruits and veggies become more plentiful. This is the perfect time of year to try out those recipes that are a little lighter like the one we’ve brought today. If you’re able to use local berries for this one, more power to you!

This particular one can be prepared in a variety of ways. If you don’t have access to a grill, you can definitely prepare it either in the oven or on your stove top, and it’ll still be delicious. But, if you’re lucky enough to be able to grill, this is a great chance to stretch your grilling legs before summer. It will take the flavor to a whole other level. In addition, the vinaigrette recipe used to marinate the chicken also makes the perfect finishing touch for almost any salad. So don’t be afraid to experiment with it later on. It’s super simple, all you need is a blender, and you can make it in advance and keep it in the fridge.

As always, how strong your final product is depends on the strength of the infused produce you used. The more precise you are in creating your cannaoil, the more precise you can get with your dosages in the end. Practice makes perfect!

Infused Raspberry Vinaigrette marinated chicken

Ingredients for infused raspberry vinaigrette

1 C. fresh raspberries, washed

½ C. infused olive oil

¼ C. apple cider vinegar

1 ½ TBSP maple syrup

1 TBPS lemon juice (if desired)

Salt and Pepper to taste

Blend all ingredients in a blender or food processor until emulsified, and set aside for now.

Take two pounds of chicken breast, boneless and skinless, and arrange in a single layer in a pan. Pour ½ cup of vinaigrette over the chicken, and use tongs to turn the pieces over, to ensure even coverage. Place the chicken in the fridge to marinate for 30 minutes to one hour, then prepare your clean grill by heating and oiling the grill grate lightly to prevent sticking.

Cook the chicken over high heat on the grill, about 2-4 minutes each side, until the internal temperature at the thickest point reads 160 degrees. Remove from grill and let the chicken sit in a pan, covered loosely with foil, for 5-10 minutes. Serve with a salad, or over rice with veggies!  Want to add a little kick? Add garlic powder, pepper, and paprika or cumin to the marinade before pouring it over the chicken for a smokier flavor.

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