Cocoa Raspberry Balsamic Glazed Grilled Chicken




Boneless, Skinless Chicken Breast (5oz)                 4 each

dcD Cocoa Raspberry Glaze                                         8 oz

Juice Bulk Orange                                                            ¼ cup


Blend Vegetable 90/EVO 10                                      3 ½ tbsp

Vegetable Fresh Garlic Whole Cloves                      2 cloves


Spice Pepper Black Ground                                         1 tsp

Herb Dried Basil Leaf Cut                                             1 tsp

Herb Dried Thyme Leaf Whole                                   1 tsp

*Sub-assembly Recipe(s) *

#Marinade, Garlic, Herb, Orange                              ¼ cup



For the Marinade

Combine all ingredients. Whisk until well blended and cover.



  1. Combine chicken and Marinade. Turn to coat.
  2. Place chicken with marinade in covered nonreactive shallow pan(s) or sealable plastic bag(s). Refrigerate 2 hours or overnight, turning twice while marinating.
  3. Preheat char-grill to medium or flat-top griddle to 350° F.
  4. Drain chicken. Discard marinade.
  5. Cook chicken until internal temperature reaches 165° F and juices run clear, 4 to 6 minutes on each side
  6. Top each breast with 1oz of Glaze
  7. Keep hot for service or use as directed in recipe.