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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