Recipe of the Week
Grilled chicken with Chipotle raspberry sauce
- 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
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.