Raspberry Chipolte Chicken Yummy!!!!! In the last 6 months or so, I have become obsessed with chipolte sauce. I love the stuff! The best? Mix ranch dressing with chipolte sauce (as much or as little as you can handle) and you as a dip with tortilla chips. Seriously, this stuff is awesome.
I made Raspberry Chipolte Chicken at one of the "places". You know, where they have all the food sitting out for you to assemble and they clean up all the mess. Yes! I have been to one of those places. Just for fun. I loved it, but I can make 2 or 3 meals for the price of 1 of theirs. Anyway, I loved the recipes so much that I came home and made up my own. You can tweak this recipe anyway you like. If you want more heat add more chipolte sauce. If you want it sweeter add more raspberry. If you love lime (I do) add more lime juice. The sky is the limit with this one!
Raspberry Chipolte Chicken
6 boneless skinless chicken breasts
3/4 cup ketchup
1/4-1/2 raspberry jam, preserves, jelly (whatever you wish)
1 TBl-1/4 cup chipolte sauce
Juice of 1 lime
~Put it all in a bag. Smoosh it around. Throw it in the freezer.
~Cooking Directions: Thaw Completely. Place under the broiler for 6 minutes on each side. Brush with remaining sauce during cooking. If you have any sauce left you can heat it in a saucepan (really good because it has been in with raw chicken) and serve over the chicken. I made rice with ours and drizzled it over that. Yummy! You can also BBQ the chicken on the grill if you so wish.
This picture does not do it justice but I had forgot to take one when it was pretty :o)
Happy Cooking! ~Caroline