Barbecued Raspberry Chicken

• 1/4 cup raspberry vinegar
• 2 tablespoons canola oil
• 1 to 2 teaspoons dried tarragon or 1 tablespoon fresh tarragon
• 4 chicken breast halves, skinned and boned
• Fresh ground pepper
• Salt to taste
• 1 cup thawed undiluted raspberry juice
• 1 tablespoon cornstarch
• Fresh raspberries

1. In a resealable plastic bag, combine the vinegar, oil and tarragon. Seal or shake until blended. Add chicken; marinate for 30 minutes.
2. Grease grill lightly with oil; place chicken on grill about 4 in. from medium-hot heat. Turn and baste frequently with marinade mixture until chicken feels springy to touch, about 15-18 minutes.
3. While chicken cooks, whisk together sauce ingredients in saucepan. Cook over medium-low heat, stirring constantly, until thickened and smooth, for about 5-7 minutes.
4. When chicken is done, place sauce in a pool on warm platter; place chicken on top of sauce. Garnish with a few fresh berries and a sprig of fresh tarragon.

raspberry vinegar, canola oil, tarragon, chicken, fresh ground pepper, salt, raspberry juice, cornstarch, fresh raspberries

Taken from www.tasteofhome.com/recipes/barbecued-raspberry-chicken/ (may not work)