GRILLED CHICKEN WITH RASPBERRY CHIPOTLE GLAZE
Perk up grilled chicken breasts with sweet raspberry preserves and smoky chipotle chiles.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : ServingSize 1 Serving
RASPBERRY CHIPOTLE CHICKEN
This is a marinade/barbecue sauce I played around with a few years back after I had attended a party and they served this amazing raspberry chipotle sauce over a brick of cream cheese with crackers... I was like, "yummmm", have to reproduce this I said to myself, I must!! So I did. I added my twist to it, of course... of...
Provided by Didi Dalaba
Categories Chicken
Time 1h15m
Number Of Ingredients 11
Steps:
- 1. In a small food processor/chopper, add all the ingredients for the chipotle sauce. Puree till smooth. Add to a small saucepan and cook over low/medium heat till the sauce has reduced and is nice and thick, about 20 minutes. Take off heat, let cool, grab your baster and tongues, and let's get ready to grill!! Heat your grill to medium high heat. Baste your grill grates with vegetable oil to ensure your chicken won't stick. Wash and pat dry your chicken pieces. Once the grill is ready, place your chicken pieces on the grill. Let chicken sear on one side, flip over, let chicken sear on the flip side. Turn down your heat to medium low and continue cooking. Chicken with bone in will take about 35 minutes or so till the internal temperature reads 165F and juices run clear. About 10 minutes before you know the chicken will be cooked through, start basting with the raspberry chipotle sauce. Let cook for a couple of minutes, flip over and baste the other side. Do this every few minutes for the last 10 minutes or so before chicken is completely cooked through. This will ensure a beautiful coating of sticky gooey GOODNESS!! Enjoy!!
RASPBERRY CHIPOTLE CHICKEN TORTILLAS
This is a really good luncheon dish! Depending on your preference (soft or flaky), you may want to forgo the aluminum foil and instead brush the tortillas with olive oil.
Provided by Kim Fry
Categories Poultry Appetizers
Time 40m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Cook bacon in skillet. Remove bacon from pan. Set aside in paper towel to cool and dry. Remove bacon grease from pan.
- 3. Cut chicken into 1" pieces. In same skillet, add 1 tbsp. olive oil and chicken. Cook until slightly browned. Remove and set aside.
- 4. Cut yellow pepper into small pieces. Add remaining 1 tbsp. olive oil and yellow pepper. Cook until slightly translucent. Remove and set aside.
- 5. Lay out 4 tortillas. On two apply 2-4 tbsp. Raspberry Chipotle sauce (to your liking). Then add chicken, bacon, yellow pepper, and cheese (also to your liking). Lay the remaining tortillas on top to cover.
- 6. Wrap each tortilla in foil. Place in preheated oven to cook for about 5-10 minutes.
ZUNI ROLLS WITH RASPBERRY CHIPOTLE SAUCE
Steps:
- Make chipotle sauce:
- In a small saucepan combine sauce ingredients and simmer, stirring occasionally, until sugar is dissolved. In a blender or food processor puree sauce and strain through a fine sieve into a bowl.
- Make Zuni rolls:
- Finely chop scallions. Arrange tortillas on a work surface and divide Havarti, turkey, bacon, and scallions evenly between them. Drizzle some chipotle sauce over filling and gently roll up tortillas.
- In a lightly oiled skillet toast rolls, starting with seam sides down, over moderately high heat, turning them, until golden on all sides, about 3 minutes. Diagonally halve tortillas crosswise and serve remaining sauce separately.
RASPBERRY CHIPOTLE GLAZED CHICKEN BREASTS
Tired of dried out chicken breasts? Then you are going to love these. They are brined for about 30 minutes, grilled and glazed with a flavorful raspberry-chiptole glaze.
Provided by PaulaG
Categories Chicken Breast
Time 50m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Lightly flatten the chicken breasts to 1/2 inch thickness to promote even cooking.
- Mix together the salt, sugar and water until thoroughly combined; add the chicken and allow the chicken to brine for 30 minutes.
- Slightly warm the raspberry preserves until liquid, add remaining ingredients, mixing well; divide in half.
- Remove the chicken from brine, brush with half the glaze, place on hot grill and cook for approximately 4 minutes turning only once; leaving the grill uncovered.
- When plating, drizzle the remaining glaze over the chicken and enjoy!
Nutrition Facts : Calories 414.5, Fat 13.5, SaturatedFat 3.9, Cholesterol 92.8, Sodium 7101.3, Carbohydrate 41.3, Fiber 0.6, Sugar 32.2, Protein 30.5
TOSSED GREEN SALAD W. CHICKEN AND RASPBERRY CHIPOTLE VINAIGRETTE
Use your favorite mix of crisp salad greens For this colorful, main dish salad; topped with chicken strips and a zesty raspberry chipotle vinaigrette. Works equally well at a dinner table or an outdoor barbecue picnic table.
Provided by Steve P.
Categories Salad Dressings
Time 27m
Yield 4 21/2 cup servings, 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix salad greens and vegetables in large bowl.
- Just before serving, drizzle with Raspberry Chipotle Vinaigrette; toss to coat.
- Arrange chicken strips on top of salad. Twist black peppercorn grinder over salad.
- To prepare Raspberry Chipotle Vinaigrette, In a medium saucepan, heat oil over medium-high heat.
- Add the onions and cook, stirring, until soft and slightly caramelized, 4 minutes.
- Add the garlic to the pan and saute for 1 minute.
- Add the chipotles and cook, stirring continuously, for 1 minute.
- Add the raspberries and cook until soft, 2 to 3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil.
- Reduce the heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes.
- Remove from the heat and cool before using as a salad dressing.
- Tips for other uses:.
- For a clear glaze, strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible.
- Serving Suggestions:.
- Use as a barbecue sauce, glaze, or basting sauce for poultry, shrimp, and meats. Pour over a block of cream cheese and serve as a dip with club crackers. Use as a sauce for meatballs or cocktail sausages for a crowd-pleasing appetizer. Great in wraps.
CHICKEN WITH RASPBERRY BARBECUE/CHIPOTLE SAUCE PIZZA
Raspberry Preserves mixed with hickory barbecue sauce and mild, medium or hot diced green chiles with diced cooked chicken. You can substitute chipotle sauce for the barbecue sauce but it will be hot, hot, hot. Makes a huge pizza. Use my Beer Pizza Crust recipe #245161 or your favorite. Instructions for appetizers as well. I went to a fund raiser and tried a cracker with chipotle sauce and raspberry preserves and almonds and the cracker was soft. I tried to duplicate the sauce and came up with this recipe with hard crackers and scoops and my son's favorite, the PIZZA..
Provided by Montana Heart Song
Categories Chicken
Time 35m
Yield 60 appetizers, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Prepare crust and place in a large pizza pan.
- Preheat oven 400°F.
- Poke a few fork holes in the middle (to eliminate puffing).
- Cook 6 to 8 minutes. Take out of oven.
- Increase oven temp to 425°F.
- While crust is cooking, mix preserves, barbecue or chipotle sauce and diced green chiles together. Mix well.
- Spread one half of sauce mixture over the entire crust.
- Sprinkle crust with chicken and onion (if desired).
- Spread the other half of the sauce mixture over the chicken.
- Sprinkle 1 cup shredded Monterey Jack cheese.
- Cut the thin slices of tomato in half and lay them on the pizza.
- Sprinkle the other 1 cup of Monterey Jack cheese.
- Sprinkle the parmesan cheese and the cilantro.
- Bake 10 -12 minutes.
- Take out when crust turns medium brown and cheeses are melted,.
- Note: I am at high altitude and I need a higher temperature, so watch the crust.
- Appetizers: No crust. Lay out pretzel crackers or Tostito Scoops on large greased baking trays. Layer in the order of the pizza. Use a spoon. You may have to use more tomato slices.
- Broil for about 2 minutes at 400°F until cheeses are melted.
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