1 lb chicken breasts, lightly pounded
1/4 cup brown sugar
1Tbls. soy sauce
1 cup ketchup
3 Tbls. raspberry jam
2 Tbls red wine vinegar
1/4 tsp. crushed red or black pepper
Place chicken breasts in a wide, shallow container. Dissolve brown sugar in the soy sauce in a
small bowl. Add ketchup and jam and mix well to combine. Whisk in wine vinegar and pepper. Pour marinade over chicken and refrigerate for 1-4 hours.
Grill over high heat, turning once for 8-10 minutes on each side. Serve immediately.