Easy Raspberry Chicken

Easy Raspberry Chicken

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"Chicken breasts are marinated with spices and fruit in this easy and very flavorful dish. I pour the marinade over the chicken in a freezer bag, then freeze them for future use. I take them out of the freezer the night before I want to serve them, and thaw in the refrigerator. By dinner time, they are ready to bake, making a quick and delicious meal!"


4 h 40 m servings 262 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 262 kcal
  • 13%
  • Fat:
  • 2.9 g
  • 4%
  • Carbs:
  • 32.3g
  • 10%
  • Protein:
  • 26.4 g
  • 53%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 1271 mg
  • 51%

Based on a 2,000 calorie diet

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  1. Whisk together raspberry preserves, pineapple juice concentrate, soy sauce, and rice vinegar. Stir in chili powder, curry powder, and garlic powder; pour over chicken breasts in a resealable plastic bag. Marinate chicken in refrigerator at least 4 hours to overnight.
  2. Preheat oven to 350 degrees F (175 degrees C). Place chicken into a baking dish, and pour remaining marinade overtop. Cover the dish with a lid or aluminum foil.
  3. Bake in preheated oven until the chicken juices run clear, 30 to 40 minutes. Transfer to a serving platter and garnish with fresh raspberries.
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  1. 11 Ratings


This was a great recipe! I made just a few changes...I doubled the amount of raspberry preserves and added some minced garlic. I marinated overnight, and then added chunked pineapple to the mar...

Delicious. Served it with white rice and it was awesome. The sauce tasted so good on the rice and the chicken had great flavor. The only change I made was that I used raspberry balsamic vinegar...

I made this for my mom and itr really was easy to make, it had a cool flavour to it i liked it. it wasn't the prettiest dish i have ever made, but it tasted good. Thumbs Up!