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Grilled Chicken with Raspberry Chipotle Glaze
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Prep Time:
30 minutes
Total Time:
30 minutes
Elevate grilled chicken with tangy raspberry preserves and spicy chipotle chiles.
Ingredients:
  • 1 cup raspberry preserves
  • 1/3 cup lime juice
  • 2 chipotle chiles in adobo sauce (from 7-oz can), seeded, chopped
  • 2 teaspoons adobo sauce (from can of chiles)
  • 2 tablespoons chopped fresh cilantro
  • 8 boneless skinless chicken breasts (about 2 1/2 lb)
  • 1 teaspoon garlic-pepper blend
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • Fresh raspberries, if desired
Instructions:
  • Preheat your grill using either gas or charcoal. In a 1-quart saucepan, combine preserves, lime juice, chiles, and adobo sauce. Heat over low heat, stirring occasionally, until the preserves have melted. Mix in chopped cilantro and then set the sauce aside. Season the chicken with garlic-pepper blend, cumin, and salt.
  • Grill the chicken over medium heat, covering the grill. Cook for 15 to 20 minutes, turning occasionally. Brush with half of the glaze during the final 2 minutes of grilling. Ensure the chicken is fully cooked by checking that the juice runs clear and the thickest part reaches at least 165°F.
  • Bring any leftover glaze to a boil, stirring constantly, for about 1 minute. Serve the chicken with the warm glaze and fresh raspberries.

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