Grilled Chicken with Raspberry Marinade

2 whole chicken breasts, split in half
1 1/2 cups fresh frozen raspberries
1 cup raspberry vinegar
1/2 cup olive oil
2 bay leaves
1 tablespoon dried thyme
Salt and pepper to taste

Combine raspberries and vinegar in saucepan. Heat to boil. Remove from heat. Stir in oil, bay leaves and thyme. Cool to room temperature. Pour marinade over chicken and refrigerate overnight, turning occasionally. Grill over hot coals, basting occasionally with marinade.