Raspberry BBQ Chicken Sandwiches
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 20 min
- Cost
- $24.00
- Nutrition
- 520 cal · 43g protein
- grill
- high-protein
🍳 2 pans · Picky-eater safe bet: plain bread or a bun
Raspberry BBQ Chicken Sandwiches is a weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $24 in groceries. You'll need 2 pans, and the 13 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain bread or a bun works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Chips and salsa (2 min)
Contains: Gluten · Fish— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 3-quart saucepan with lidDon't have one? Amazon →
- Grill pan / griddleDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- LadleDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Potato masherDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb boneless skinless chicken breasts
- 4 count whole grain hamburger buns
- 1 package raspberries
- ¼ cup ketchup
- 1 tbsp brown sugar
- 1 tsp Worcestershire sauce
- 1 bunch asparagus
- 2 count red bell pepper
- 1 count red onion
- 3 tbsp olive oil
- 1 tsp chili powder
- 1 pinch salt
- 1 pinch pepper
Steps
- Make the sauce: in a small saucepan, mash the raspberries with the ketchup, brown sugar, Worcestershire, and 1/2 teaspoon chili powder. Simmer over medium 6 to 8 minutes, stirring, until thick and jammy. Set aside.
- Heat a grill or grill pan to medium-high. Snap the ends off the asparagus. Cut the peppers into wide strips and the onion into thick rings. Toss the veggies with 2 tablespoons oil and a pinch of salt.
- Slice each chicken breast in half horizontally so you have 4 to 6 thin cutlets that fit a bun. Rub with the remaining oil, remaining chili powder, salt, and pepper.
- Grill the chicken 4 to 5 minutes per side until it reaches 165°F, brushing with raspberry sauce during the last 2 minutes. Grill the veggies alongside for 8 to 10 minutes, turning, until charred and tender.
- Toast the buns on the grill for 1 minute. Build the sandwiches with the chicken, a spoonful of extra sauce, and a few grilled onion rings.
- Serve the grilled asparagus and peppers on the side with any leftover sauce for dipping.
- Picky eater tip: serve the plain grilled chicken on a bun, with the sauce and veggies on the side.
- Make ahead: make the raspberry sauce up to 3 days ahead and keep it in the fridge. Cut the veggies the day before.
On the side: Chips and salsa (2 min)
1 bag tortilla chips, 1 jar salsa
- Put out the chips with a bowl of salsa.
Nutrition per serving
- Protein
- 43 g
- Carbohydrates
- 48 g
- Fiber
- 5 g
- Sugar
- 16 g
- Fat
- 18 g
- Saturated fat
- 4 g
- Sodium
- 410 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop