Yield: 6 servings
Approximate Nutrient Content per serving:
Please Note: Nutritional values listed may vary from final results depending on actual
measurements, products and brands used to prepare the recipe.
Combine oil, vinegar, lime juice and garlic and pour half into a self sealing plastic bag and half into a medium saucepan. Add chicken to the marinade in the plastic bag and turn to coat all sides. Marinate in refrigerator for 1 to 2 hours. Prepare sauce by adding blueberries and raspberries to the marinade in the saucepan. Cook over medium heat 5 to 7 minutes stirring until slightly thickened. Remove from heat and set aside to cool. When sauce has cooled, pour into blender and puree. Grill chicken over medium heat cooking 8 to 12 minutes or until internal temperature reaches 165 degrees F. Serve chicken with the blueberry raspberry sauce.
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