Raspberry Chipotle Grilled Chicken

 

WHAT TO GET

 

1-1/2 cups raspberry preserves

3 tablespoons chipotle peppers canned in adobo sauce, finely chopped

3 teaspoons adobo sauce from the peppers

3 tablespoons lime juice

1/2 teaspoon lime zest (optional)

 

4 skinless chicken breasts

salt and pepper

 

safflower or canola oil

 

1/4 cup fresh raspberries (optional)

2 tablespoons chopped cilantro or Italian parsley

 

In a small saucepan, combine raspberry preserves, chipotle peppers, adobo sauce, lime juice and lime zest. Bring to simmer.

 

Heat up a gas or charcoal grill to medium hot.

 

Pour half the sauce into a small bowl and use it to glaze the chicken.

 

Season the chicken breasts with salt and pepper and brush with sauce. Grill for 9-12 minutes per side. Brush with the reserved sauce occasionally for the first few minutes on each side. It’s OK if the sauce caramelizes a little as it grills. The chicken is done when an instant-read thermometer reads 165˚.

 

Remove the chicken to a serving dish and garnish with the optional fresh raspberries and chopped parsley. Serve along with the warmed sauce.

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