Grilled Chicken with Raspberry Chipotle Glaze

By lamarandrose

Perk up grilled chicken breasts with sweet raspberry preserves and smoky chipotle chiles.

Ingredients

• Glaze
• 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
• Chicken
• 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

Details

Adapted from bettycrocker.com

Preparation

Step 1

Heat gas or charcoal grill.
In 1-quart saucepan, mix preserves, lime juice, chiles and adobo sauce.
Heat over low heat, stirring occasionally, until preserves are melted.
Stir in chopped cilantro; set aside.
Sprinkle chicken with garlic-pepper blend, cumin and salt.
Place chicken on grill over medium heat.
Cover grill; cook 15 to 20 minutes, turning once or twice and brushing with half of the glaze during last 2 minutes of grilling, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
Heat any remaining glaze to boiling; boil and stir 1 minute.
Serve chicken with glaze and fresh raspberries.