Raspberry Chipotle Glazed Chicken Breasts

"Tired of dried out chicken breasts? Then you are going to love these. They are brined for about 30 minutes, grilled and glazed with a flavorful raspberry-chiptole glaze."
photo by lazyme photo by lazyme
photo by lazyme
Ready In:




  • Lightly flatten the chicken breasts to 1/2 inch thickness to promote even cooking.
  • Mix together the salt, sugar and water until thoroughly combined; add the chicken and allow the chicken to brine for 30 minutes.
  • Slightly warm the raspberry preserves until liquid, add remaining ingredients, mixing well; divide in half.
  • Remove the chicken from brine, brush with half the glaze, place on hot grill and cook for approximately 4 minutes turning only once; leaving the grill uncovered.
  • When plating, drizzle the remaining glaze over the chicken and enjoy!

Questions & Replies

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  1. CindiJ
    Awesome recipe and so very easy! Thanks Paula for yet another GREAT recipe!! Updated as I have altered this for our tastes. I use split bone in chicken breasts (and brining is a MUST). I add 1/4 cup frozen raspberries and 1 pepper (jar or canned whatever I can find and freeze remaining for next time). AMAZING! I like to serve with Spanish Rice and a tossed salad.
  2. Dabbler
    Brining chicken breasts is brilliant. I don't know why I thought I had to have a whole turkey/chicken. The sauce for this is easy and tasty. My whole family raved about the tenderness. I'm going to try this glaze with duck.
  3. Little Suzy Homemak
    What a great glaze. Just the right amount of spicy flavor. We loved it and will be making it again. Thanks!
  4. lazyme
    Oh Paula - you have a winner here! This is so simple and tastes wonderful. I didn't have any chipotle powder, so minced 1 chipotle pepper and added about 1 teaspoon of the adobo sauce. Other than that, I made this as directed. It had just the right amount of heat. Thanks Paula for a new keeper. Made for Photo Tag.


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