ROASTED RASPBERRY CHIPOTLE SAUCE CHICKEN RECIPE RECIPES
RASPBERRY CHIPOTLE SAUCE RECIPE | ALLRECIPES
Nice compliment to salmon, chicken, and pork. Can also be used as a sandwich spread or a dipping sauce for pretzels.
Provided by Holly
Categories Side Dish Sauces and Condiments Sauces
Total Time 1 hours 0 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 8 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 129.3 calories, CarbohydrateContent 24.9 g, FatContent 3.7 g, FiberContent 3.1 g, ProteinContent 0.5 g, SaturatedFatContent 0.5 g, SodiumContent 162.4 mg, SugarContent 21.3 g
RASPBERRY CHIPOTLE GLAZED CHICKEN BREASTS RECIPE - FOOD.COM
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.
Total Time 50 minutes
Prep Time 45 minutes
Cook Time 5 minutes
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, FatContent 13.5, SaturatedFatContent 3.9, CholesterolContent 92.8, SodiumContent 7101.3, CarbohydrateContent 41.3, FiberContent 0.6, SugarContent 32.2, ProteinContent 30.5
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Reviews 3.2
Total Time 3 hours 50 minutes
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- 1. Put the whole chicken on a plate and place it uncovered in the fridge for 2 to 4 hours. This will help dry out the skin a little and get it crispier. 2. Preheat the oven to 450?F. 3. Add the chipotle peppers, adobo sauce and olive oil to a small food processor and blitz until blended together, about 30 seconds. 4. Place the chicken on a roasting rack in a roasting pan. Loosen the skin from around the breasts and rub the chipotle mixture underneath the skin and all over the chicken, including inside the cavity. Sprinkle with the salt. Tie the legs together with kitchen twine. Turn the wings under each breast; you may need to break a joint to do this. 5. Roast in the oven for 15 minutes. Reduce the heat to 300?F and roast for another 60 to 75 minutes, until a meat thermometer inserted into the thickest part of the chicken registers 165?F or the juices run clear at a small cut in the thickest part of the thigh. 6. Remove from the oven and let rest 10 minutes before carving.
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