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Grilled Chicken with Almond and Raspberry Relish

A flavorful and nutritious dish featuring juicy grilled chicken topped with a zesty almond and raspberry relish. This recipe combines tangy, sweet raspberries with crunchy almonds for a delightful balance, perfect for a weeknight dinner or special gathering.
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Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American, Fusion
Servings 4 people
Calories 350 kcal

Equipment

  • 1 Grill or broiler Lightly oil grates if using a grill to prevent sticking
  • 1 Mixing Bowls For preparing the relish
  • 1 Fork or Masher
  • 1 Zippered plastic bag For marinating the chicken
  • 1 Whisk
  • 1 Tongs

Ingredients
  

  • 4 Boneless, skinless chicken breasts Pat dry before seasoning
  • Salt To taste
  • Pepper To taste
  • 2 tablespoon Olive oil For marinating
  • 1 tablespoon Freshly squeezed lime juice For finishing the chicken
  • 1/2 pint Raspberries About 1 cup, divided for relish
  • 1/2 teaspoon Lime juice For relish
  • 1/2 teaspoon Finely minced or pressed garlicNotes: For relish
  • 1/2 teaspoon Honey Adjust to taste for relish
  • 1/8 teaspoon Salt For relish
  • 2 tablespoons Vegetable oil For relish
  • 1/3 cup Sliced California almonds For relish
  • 1/3 cup Chopped scallions For relish

Instructions
 

  • Pat the chicken breasts dry with paper towels. Season both sides generously with salt and pepper.
  • Place the chicken breasts in a large zippered plastic bag. Add 2 tablespoons olive oil, seal the bag, and massage to coat the chicken evenly. Refrigerate and marinate for at least 1 hour, or up to 24 hours for deeper flavor.
  • Preheat a grill to medium-high heat or a broiler to high. If using a grill, lightly oil the grates to prevent sticking.
  • Remove the chicken from the bag and discard excess marinade. Grill or broil the chicken for 3-4 minutes per side, or until the internal temperature reaches 165°F (74°C).
  • Transfer the chicken to a serving platter and sprinkle with 1 tablespoon freshly squeezed lime juice.
  • In a small bowl, combine half of the raspberries (about 1/2 cup), 1/2 teaspoon lime juice, 1/2 teaspoon minced garlic, and 1/2 teaspoon honey. Mash the raspberries with a fork until the mixture is saucy.
  • Taste the relish mixture and add more honey if it’s too tart. Add 1/8 teaspoon salt and whisk in 2 tablespoons vegetable oil until well combined.
  • Gently fold in the remaining whole raspberries, 1/3 cup sliced almonds, and 1/3 cup chopped scallions. Stir carefully to keep the whole raspberries intact.
  • Spoon the relish over the grilled chicken just before serving.

Notes

For a variation, try using blackberries or strawberries instead of raspberries, or substitute walnuts for almonds. Serve on a bed of greens, in tacos, or as skewers for different presentations. Pair with Sauvignon Blanc, sparkling raspberry lemonade, or a wheat beer for a refreshing complement.