Grilled Chicken with Raspberry-Chipotle Glaze

Perk up grilled chicken breasts with sweet raspberry preserves and smoky chipotle chiles. MORE + LESS -

Glaze

cup raspberry preserves

1/3

cup lime juice

chipotle chiles in adobo sauce (from 7-oz can), seeded, chopped

teaspoons adobo sauce (from can of chiles)

tablespoons chopped fresh cilantro

boneless skinless chicken breasts (about 2 1/2 lb)

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.