I love this chicken in the spring and summer. The ingredients are available kosher for Passover so it is great for a festive lunch served at room temperature. I have to call out Kedem raspberry syrup as I haven't found anything as flavorful and rich. I'm not sure that I've ever made Raspberry Mint chicken the same way twice. Even today, staring at the recipe I wasn't sure what all my notes were about so I did whatever. This is the whatever variation....tastes pretty darn good!

Ingredients:

• 2 Chickens
• 1/2 teaspoon salt
• 1/4 teaspoons pepper

Marinade:

• 1/2 cup raspberry syrup
• 1/2 cup balsamic vinegar
• 1/2 cup apple cider vinegar
• 1/2 cup olive oil
• 1 tablespoon minced garlic
• 2 tablespoon fresh mint, julienned
• 1 tablespoon fresh parsley, finely chopped
• 1/2 cup chicken broth

Glaze:

• 1/4 cup raspberry syrup
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 tablespoon apple cider vinegar
• 2 teaspoons lemon zest
• 1 tablespoon lemon juice

Garnish:

• 2 tablespoons mint, fine julienne

Steps:

Cut chicken into pieces and set trimmings aside for soup. Season with salt and pepper. Place into a 2 gallon plastic bag or large bowl.

Prepare marinade:  Mince garlic and julienne mint (roll leaves and slice across the roll very thinly). Combine remaining marinade ingredients. Pour over chicken and toss. Cover and refrigerate at least 8 hours or overnight.

Make the glaze by combining the remaining ingredients in a small saucepan. Simmer to reduce by 50%. Put the chicken onto the serving platter and brush the glaze over the warm chicken. Garnish with mint. Serve.

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