Barbecued Raspberry-Hoisin Chicken

Source: from EatingWell: July / August 2007
Adapted by There's Always Thyme to Cook

1 cup fresh or frozen raspberries
3/4 cup hoisin sauce
5 tablespoons rice vinegar, divided
3 tablespoons soy sauce sauce
1 clove garlic
1 strip (2-by-1/2-inch) orange zest, or grated zest
1 tablespoon chopped fresh ginger
1/8 teaspoon freshly ground pepper
Pinch of crushed red pepper
1 1/2 pounds boneless, skinless chicken thighs, trimmed, each cut into 3 crosswise strips
1/3 cup thinly sliced scallion greens, divided

rice, brown or white, for serving

Combine raspberries, hoisin sauce, soy sauce, 3 tablespoons rice vinegar, garlic, orange zest, ginger, pepper and crushed red pepper in a blender or food processor. Blend or process until smooth, about 1 minute. Set aside 1/4 cup for a dipping sauce.

Transfer the remaining marinade to a medium bowl and add chicken; stir to coat. Cover and refrigerate for at least 2 hours and up to 24 hours.

Preheat grill to medium-high or preheat the broiler to high.

Meanwhile, remove the chicken from the marinade (discard excess marinade) and thread onto 4 skewers, distributing equally.

Grill the chicken until browned and cooked through. If using the broiler, place the chicken on a broiler pan coated with cooking spray and broil 4 inches from the heat source until cooked through.

Just before serving, sprinkle the rice with the remaining 2 tablespoons vinegar and 1/4 cup scallions; fluff with a fork. Sprinkle the chicken and rice with the remaining scallions. Serve with the reserved dipping sauce.