Grilled Chicken With Raspberry Chipotle Glaze Recipes

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RASPBERRY CHIPOTLE GLAZED CHICKEN BREASTS



Raspberry Chipotle Glazed Chicken Breasts image

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.

Provided by PaulaG

Categories     Chicken Breast

Time 50m

Yield 2 serving(s)

Number Of Ingredients 9

2 boneless chicken breasts
2 tablespoons kosher salt
2 tablespoons sugar
3 cups cold water
1 cup hot water
1/4 cup raspberry preserves
1 tablespoon red wine vinegar
1/2 lime, juice and zest of
1/4 teaspoon ground dried chipotle powder

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, Fat 13.5, SaturatedFat 3.9, Cholesterol 92.8, Sodium 7101.3, Carbohydrate 41.3, Fiber 0.6, Sugar 32.2, Protein 30.5

GRILLED CHICKEN WITH CHIPOTLE-PEACH GLAZE



Grilled Chicken with Chipotle-Peach Glaze image

Perk up grilled chicken breasts with sweet peach preserves and smoky chipotle chiles.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 8

Number Of Ingredients 11

1/2 cup peach preserves
1/4 cup lime juice
1 canned chipotle chile in adobo sauce, seeded, chopped
1 teaspoon adobo sauce (from can of chiles)
2 tablespoons chopped fresh cilantro
8 boneless skinless chicken breasts (about 2 1/2 lb)
1 teaspoon garlic-pepper blend
1/2 teaspoon ground cumin
1/2 teaspoon salt
4 peaches, cut in half and pitted, if desired
Cilantro sprigs

Steps:

  • Heat gas or charcoal grill. In 1-quart saucepan, mix preserves, lime juice, chile and adobo sauce. Heat over low heat, stirring occasionally, until preserves are melted. Stir in chopped cilantro; set aside. Sprinkle chicken with garlic-pepper blend, cumin and salt.
  • Place chicken on grill. Cover grill; cook over medium heat 15 to 20 minutes, turning once or twice and brushing with preserves mixture during last 2 minutes of grilling, until juice of chicken is clear when center of thickest part is cut (170°F). Add peach halves to grill for last 2 to 3 minutes of grilling just until heated.
  • Heat any remaining preserves mixture to boiling; boil and stir 1 minute. Serve with chicken and peaches. Garnish with cilantro sprigs.

Nutrition Facts : Calories 250, Carbohydrate 19 g, Cholesterol 85 mg, Fat 1/2, Fiber 1 g, Protein 32 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 14 g, TransFat 0 g

GRILLED RASPBERRY-GLAZED CHICKEN



Grilled Raspberry-Glazed Chicken image

Transform ordinary grilled chicken into great grilled chicken with what's probably already in your fridge--mustard and jam!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 4

1/2 cup raspberry jam
1 tablespoon Dijon mustard
6 boneless skinless chicken breast halves (about 1 3/4 pounds)
1 1/2 cups fresh or frozen (thawed and drained) raspberries

Steps:

  • Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Mix raspberry jam and mustard.
  • Cover and grill chicken 4 to 5 inches from medium heat 20 to 25 minutes, brushing occasionally with jam mixture and turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard remaining jam mixture. Serve chicken topped with raspberries.

Nutrition Facts : Calories 220, Carbohydrate 21 g, Cholesterol 75 mg, Fiber 2 g, Protein 27 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 110 mg

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2013-02-12 2. Place chicken on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning once or twice and brushing with half of the glaze during last 2 minutes of grilling, until juice of chicken is clear when center of thickest part is cut (at least 165°F). 3. Heat any remaining glaze to boiling; boil and stir 1 minute.
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