Raspberry-Marinated Chicken

1. 1

   Whisk raspberry jam, lemon juice, salt, ginger, and pepper together in a bowl; add chicken and turn to coat.

2. 2

   Cover the bowl with plastic wrap and marinate in the refrigerator, 4 hours to overnight.

3. 3

   Remove chicken from the marinade and shake to remove excess liquid. Discard the remaining marinade.

4. 4

   Heat oil in a skillet over medium heat. Cook chicken in oil until no longer pink in the center and the juices run clear, 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

* Per serving · 4 servings · Values may vary.

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