Grilled Chicken with Raspberry Chipotle Glaze

grilled chicken with raspberry chipotle glaze Entree
Grilled Chicken with Raspberry Chipotle Glaze
  • Prep 30 min
  • Total 30 min
  • Servings 8

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

Updated February 12, 2013



  • 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


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  • 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.

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

No nutrition information available for this recipe

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