Raspberry Chipotle Grilled Chicken
- 1 cup barbecue sauce
- 1 cup fresh raspberries, mashed
- 2 teaspoons mashed chipotle peppers in adobo sauce
- 1 frying chicken
- Chopped fresh cilantro
- Stir together barbecue sauce, raspberries and chipotle peppers in a medium bowl; set aside half of the mixture.
- Rinse chicken pieces and pat dry.
- Cook chicken on a lightly oiled grill over medium heat for 45 to 50 minutes, turning and basting often with half the sauce.
- Remove from grill when chicken reaches an internal temperature of 165 degrees F.
- Sprinkle with chopped fresh cilantro and serve with reserved sauce. (Discard sauce used to baste chicken.)
Makes 6 servings.
For quicker cooking, microwave the chicken for 10 minutes before grilling. Or use boneless, skinless chicken breasts, which cook on the grill in 10 to 15 minutes.
Shred any leftover chicken to use in a taco salad or burrito.
Nutrition Per Serving: 370 calories, 29 g protein, 24 g total fat (7 g sat.), 8 g carbohydrate, <1 g fiber, 5 g sugar, 115 mg cholesterol, 450 mg sodium, 9 points