Wednesday, July 16, 2014

Rosemary Chipotle Raspberry Balsamic Chicken

This was moist and delicious!  I love anything with raspberry and this did not disappoint!
Rosemary Chipotle Raspberry Balsamic Chicken

Glaze ingredients

1 cup Raspberry Preserves, with or without seeds.
1 Tablespoon Balsamic Vinegar
Juice of 1/2 Lemon
1 Tablespoon Chipotle in Adobo, finely Chopped. I started with 1/2 Tablespoon 1 teaspoon Soy Sauce


1 Tablespoon Olive Oil
1 Garlic Clove, finely Chopped
2 Tablespoons Red Wine Vinegar
1 Tablespoon Balsamic Vinegar
2 Tablespoons Chopped Fresh Rosemary
1 teaspoon Soy Sauce
1 teaspoon Turmeric

Glaze Prep:

In a small bowl, add all the ingredients, stir to combine.

3 ½ hrs before grilling: In a small microwave safe bowl add the Oil and Garlic. Microwave on High for 15 seconds. This mellows the Garlic. Add the rest of the ingredients, stir to combine. Place chicken in a “Food Storage” bag. Add the marinade and refrigerate for about 3 hours.

Grilling Instruction:

Take the Chicken out of the fridge about 30 minutes before grilling, whether marinated or not. If marinated take out of bag and wipe the excess off.

Heat your outside grill or grill pan to Medium High. Spray with a non-stick spray. Grill Chicken for about 3 minutes a side, then start slathering on the Glaze. Turn/slather, Turn/slather until Chicken is just cooked through. Let the Chicken rest for about 10 minutes. Serve with extra sauce on the side.

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