Raspberry Chipotle Chicken
Created by Marinate Me Baby marinatemebaby.comServes: 8
Course: Meat, Poultry Seafood Entrees
Season(s): Summer
Ingredients
- 1 cup raspberries
- 1 cup red jalapeno pepprers, diced
- 1 tablespoon minced garlic
- 1 cup granulated sugar
- 1 cup water
- 1 cup cider vinegar
- 2 cups raspberry puree
- 1 cup cornstarch
- 1 teaspoon salt
- 1 tablespoon white vinegar
- 6 boneless chicken breasts
Instructions
Marinade: In a blender, thoroughly mix your 1 cup raspberries, jalapeño peppers, garlic, and chipotle peppers. In a medium sauce pan on medium heat, mix your sugar, water, cider vinegar, raspberry puree, cornstarch, salt and white vinegar together. Allow to come to a gentle boil. Once the boil starts, add your blender mixture. Turn down and simmer for about 5 minutes. Allow to cool. Chicken: Cut your chicken breast in a butterfly method. Place the chicken in a zip-type gallon plastic bag. Pour your marinade over the chicken and seal. Place in the refrigerator for at least 4 hours. Bake in oven at 375˚ for 30 minutes or grill until fully cooked.
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