Raspberry Barbecued Chicken
with Caramelized Onion
1 tablespoon canola oil
4 sweet yellow onions, cut into 1/4-inch slices
1/4 cup granulated sugar
1/2 teaspoon chili powder
2 cups Raspberry Sauce
1/2 cup raspberry vinegar
4 boneless, skinless chicken breasts
2 tablespoons oil for grilling
2 cups fresh or frozen raspberries
1/2 cup granulated sugar
1/4 cup water
To make raspberry sauce, place berries, sugar and the
water in a small saucepan. Bring to a simmer over medium heat. Cook until the
berries break down and the sauce begins to thicken. Remove from heat, cool and
puree in a blender or food processor.
Place a large pan over medium-high heat and add 1 tablespoon
canola oil. When oil is bubbling hot, add onions. Cook until onions just begin
to turn brown on the edges. Add sugar to onions and continue cooking, stirring
frequently to prevent burning, until onions are golden brown.
Add chili powder, raspberry sauce and raspberry vinegar
to the onions and reduce the heat so that the sauce is barely simmering. Let
cook for 30 minutes to allow the flavors to develop.
Heat a gas or charcoal grill. When you can comfortably
hold your hand 6 inches above the flame, baste the chicken with 2 tablespoons
of canola oil and place on grill. Cook slowly, turning frequently. The chicken
will cook fairly quickly, about 5 minutes on each side.
When the chicken is almost cooked, baste again with the
raspberry barbecue sauce. Watch carefully because the basted chicken will begin
to burn if the heat is too high.
When cooked, remove from the grill and serve with additional
sauce on the side for dipping.