This is a marinade/barbecue sauce I played around with a few years back after I had attended a party and they served this amazing raspberry chipotle sauce over a brick of cream cheese with crackers… I was like, “yummmm”, have to reproduce this I said to myself, I must!! So I did. I added my twist to it, of course... of course I did.
I have to be honest with you, if you have never tried a raspberry chipotle sauce, you really, really have to!! Your missing out on an amazingly fruity sweet yet smoky sauce with just a bit of a kick!!
Here we go:
1 large pkg of chicken leg quarters (or chicken of your choice)
3 garlic cloves crushed
1 medium onion diced
1/2 Chipotle pepper
2 tsp. adobo sauce
1 cup raspberry preserves or seedless jam
1/2 cup apple cider vinegar
1/4 cup orange juice
1/8 cup brown sugar
1/2 tsp. cinnamon
1/2 tsp. salt
In a small food processor/chopper, add all the ingredients for the chipotle sauce. Puree till smooth. Add to a small saucepan and cook over low/medium heat till the sauce has reduced and is nice and thick, about 20 minutes. Take off heat, let cool, grab your baster and tongues, and let’s get ready to grill!!
Heat your grill to medium high heat. Baste your grill grates with vegetable oil to ensure your chicken won’t stick. Wash and pat dry your chicken pieces. Once the grill is ready, place your chicken pieces on the grill. Let chicken sear on one side, flip over, let chicken sear on the flip side. Turn down your heat to medium low and continue cooking. Chicken with bone in will take about 35 minutes or so till the internal temperature reads 165F and juices run clear. About 15-20 minutes before you know the chicken will be cooked through, start basting with the raspberry chipotle sauce. Let cook for a few minutes, flip over and baste the other side. Do this every few minutes or so before chicken is completely cooked through. This will ensure a beautiful coating of sticky, gooey GOODNESS!!
Till next time!!
Dishing with Didi