- 1 cup [250 mL] raspberry vinegar
- 2 tablespoons [30 mL] soy sauce
- 2 tablespoons [30 mL] freshly chopped basil
or
2 teaspoons [10 mL] dried basil
- 2 tablespoons [30 mL] Dijon mustard
- 2 tablespoons [30 mL] honey
- 1 pinch ground black pepper
- 4 chicken whites
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- Into a shallow glass dish, mix together raspberry vinegar, soy sauce, freshly chopped or dried basil Dijon mustard, honey and black pepper.
- Add chicken whites; turn chicken withes over to coat well with marinade.
- Leave to marinate, refrigerated, for 15 minutes.
- Preheat barbecue to high intensity, or oven broiler until really hot.
- Reserving marinade, remove chicken whites from marinade.
- Brown chicken whites onto hot barbecue rack or onto a wire rack under hot preheated oven broiler until no longer pink inside, turning chicken whites when half-done to brown on both sides.
- Meanwhile, bring marinade to a boil; leave to boil for approximately 5 minutes, until reduced by half.
- Serve chicken whites, coated with hot reduced raspberry marinade.
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