Grilled chicken with raspberry chipotle sauce, courtesy of Troy Bellot of Passport Café.
Ingredients 2 boneless, skinless chicken breasts, approx. 6 oz each Chicken marinade ¼ C Soy sauce 1t Granulated garlic 1t Cumin 1t Kosher salt Raspberry chipotle glaze 1/2 C raspberry preserves 1t Minced garlic 3T Apple cider vinegar 2T Chipotle peppers in adobo chopped up (or pureed in a food processor) 1T Olive oil Method
Combine marinade ingredients with chicken and allow to sit for at least 30 minutes.Grill chicken.
In a small sauce pan heat olive oil and add garlic.
Saute until aromatic then add remaining ingredients, while stirring to incorporate, when full incorporated.
Set aside and keep warm.
Once chicken has completed cooking, place sauce over chicken.