In a non-aluminum disk or sturdy plastic zipper-type bag, combine oil, vinegar, lime juice and garlic. Add chicken, turning to coat all sides. Marinate, in refrigerator, 1 to 2 hours.

 

Reserving marinade, remove chicken and pat dry with a paper towel. Prepare sauce by combining marinade, blueberries and raspberry purée in a saucepan. Stirring occasionally, place over medium heat and cook 5 to 7 minutes until slightly thickened. Remove from heat and set aside. To grill chicken, place over medium heat, cooking 8-12 minutes per side or until the juices are no longer pink when the chicken is cut to the bone.

 

Serve the chicken with the blueberry-raspberry sauce.

 

(Chicken can also be prepared using the broiler, microwave or pan sauté methods).