Barbecue Raspberry Chicken

ΒΌ cup Raspberry vinegar
2 teaspoon Vegetable oil
2 teaspoon Dried tarragon
1 cup Frozen raspberry juice -- Undiluted
4 each Chicken breast halves Skinless boneless
Fresh ground pepper Salt to taste
1 tablespoon Cornstarch
Fresh respberries

In sealable plastic bag or a bowl, combine vinegar, oil and tarragon. Whisk or shake until blended. Marinate chicken in mixture for 30 minutes. Grease grill lightly with oil; place chicken on grill about 4 in. from hot coals. Turn and baste frequently with marinade mixture until chicken feels springy to touch, about 15 to 18 minutes. While chicken cooks, whisk together sauce ingredients in sauce-pan. Cook over medium/low heat, stirring constantly, until thickened and smooth, for about 5-7 minutes. When chicken is done, place sauce in a pool on warm platter; place chicken on top of sauce.

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