Raspberry Chipotle Grilled Chicken




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.