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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.
Tips! 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
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