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Grilled Chicken with Raspberry Chipotle Glaze

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  • Prep 30 min
  • Total 30 min
  • Servings 8
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Perk up grilled chicken breasts with sweet raspberry preserves and smoky chipotle chiles.
Updated Feb 12, 2013
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  • 1 cup raspberry preserves
  • 1/3 cup lime juice
  • 2 chipotle chiles in adobo sauce (from 7-oz can), seeded, chopped
  • 2 teaspoons 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
  • Fresh raspberries, if desired


  • 1
    Heat gas or charcoal grill. In 1-quart saucepan, mix preserves, lime juice, chiles 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.
  • 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. Serve chicken with glaze and fresh raspberries.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can use 1/2 teaspoon garlic powder and 1/2 teaspoon coarsely ground black pepper instead of the 1 teaspoon garlic-pepper blend.


Nutrition Facts are not available for this recipe
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