Grilled Chicken with Raspberry Chipotle Glaze

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 

 

Directions: 

• 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.
• 2 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).
• 3 Heat any remaining glaze to boiling; boil and stir 1 minute. Serve chicken with glaze and fresh raspberries.

Expert Tips:

You can use 1/2 teaspoon garlic powder and 1/2 teaspoon coarsely ground black pepper instead of the 1 teaspoon garlic-pepper blend.