Raspberry Chipotle Chicken Recipes

Steps:

• In a small bowl, mix together 2 tablespoons garlic powder, 2 tablespoons onion powder, the paprika, salt, and pepper.
• Drizzle the chicken thighs with the olive oil, then sprinkle with half of the spice mixture and rub to coat well. Sprinkle with the remaining spice mixture. Set aside while you make the sauce, or refrigerate overnight if you're grilling the next day.
• Melt the butter in a small saucepan over medium heat. Add the raspberries and cook until they start to break down, about 3 minutes. Add the brown sugar, chipotle powder, remaining 2 tablespoons garlic powder, remaining 2 tablespoons onion powder, the ketchup, and liquid smoke and season with salt and pepper to taste. Bring to a simmer and cook until the sauce thickens, 4 minutes. Remove the pot from the heat and set aside.
• Heat a grill pan over medium-high heat. Grease with grapeseed oil. Add the chicken and grill for about 7 minutes on each side, until the internal temperature of the chicken reaches 165°F (75°C). Once the chicken has cooked through, generously brush with some of the raspberry chipotle sauce. Continue grilling until the sauce caramelizes, 1-2 minutes, then repeat on the other side.
• Garnish the chicken with the parsley and serve warm with the remaining sauce alongside.
• Enjoy!

Steps:

• Heat olive oil in a skillet over medium heat. Stir in jalapenos; cook until tender, about 5 minutes. Mix in garlic, and adobo sauce; bring to a simmer. Stir the raspberries into the sauce; cook until soft, about 3 minutes. Stir in the vinegar, salt, brown sugar, and white sugar. Mix well. Simmer until thickened and reduced by half, about 15 minutes. Transfer sauce to a heatproof bowl; allow to cool to room temperature before serving, about 20 minutes.

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!!

Steps:

• Partially cook the bacon and set aside.
• Cut each chicken breast in half lengthwise. Cut each jalapeno pepper in half lengthwise and remove the seeds and veins. Slice cream cheese into 12 equal pieces.
• Layer chicken, cream cheese and jalapeno (cut side down). Wrap with a slice of bacon and secure with toothpicks.
• Cook over medium coals, brushing with raspberry chipotle sauce.

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!

Steps:

• Heat oven to 425°F.
• Lightly spray 13x9-inch pan with non-Stick Cooking Spray.
• Unroll pizza crust dough in pan; press dough to edges of pan.
• In small bowl, mix preserves, barbecue sauce and chiles. Spread mixture evenly over dough to within 1/4 inch of edges.
• Top with chicken, onion and cheeses.
• Bake 12 to 20 minutes or until cheeses are melted and edges are deep golden brown.
• Sprinkle with cilantro.