Grilled Raspberry-Chipotle Chicken
- 1/4 c. seedless raspberry jam
- 1 lime, zested and juiced
- 2 T. minced chipotle chile in adobo sauce
- 2 garlic cloves, minced
- 1 tsp. balsamic vinegar
- 3-5 bone-in, skin-on chicken pieces
- 1 T. canola oil
- Salt, to taste
In a small saucepan, combine the jam, lime juice and zest, minced chipotle in sauce, and minced garlic. Bring to a simmer over medium heat and cook for 5 minutes. Remove from the heat and stir in the vinegar. Set aside.
Place the chicken pieces in a resealable plastic bag and add the canola oil and salt. Rub the oil and salt into the chicken. Prepare a medium-high heat grill. Grill the chicken, making sure to avoid scorching it with the flames, for 6 minutes per side. After you've turned it 3 times, baste it liberally with the raspberry-chipotle grilling sauce and continue grilling it for 6 minutes on each side. When you've turned it another 3 times, remove the chicken to a serving plate. Serve with additional raspberry-chipotle grilling sauce on the side.
- Yields: 4 servings
- Preparation Time: 45 minutes