Grilled Limoncello Chicken with California Raisins

California Raisin Marketing Board
  • Yield: 4 servings
  • Prep: 25 mins
  • Cook: 30 mins


Limoncello Chicken:
4-- boneless, skinless chicken breasts (about 1 1/4 lbs.)
1/2cup limoncello (lemon liqueur)
1/4cup fresh lemon juice
3/4teaspoon salt
3/4teaspoon red pepper flakes
2medium shallots, minced
6 to 8-- very thin slices prosciutto
-- Chopped fresh rosemary
Limoncello Plumped Raisins:
1/2cup California Golden Raisins
2/3cup limoncello
2-- lemon slices, about 1/4-inch thick with seeds removed


  1. Rinse chicken and place in a gallon-size resealable bag. Add 1/2 cup limoncello, lemon juice, salt, red pepper flakes and shallots to bag. Seal bag and turn several times to mix ingredients; refrigerate overnight. Remove chicken from bag and discard marinade. Wrap prosciutto around chicken breasts and secure with toothpicks. Grill over medium heat for about 15 minutes, turning several times, until chicken is cooked through and prosciutto is crispy.
  2. While chicken is cooking, stir together raisins, 2/3 cup limoncello and lemon slices in a small saucepan. Bring to a boil; reduce heat and simmer for 10 minutes or until most of the limoncello is absorbed by the raisins, pressing the lemon slices with the back of a spoon to release juices. Spoon over chicken and sprinkle with rosemary. 

Nutritional Info *per serving

  • Calories 460
  • Glycemic Load 0
  • Fat 6g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 1g
  • Cholesterol 90mg
  • Sodium 1070mg
  • Potassium 480mg
  • Carbohydrate 46g
  • Fiber 2g
  • Sugars 37g
  • Protein 34g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 40%
  • Calcium 4%
  • Iron 10%