Grilled Raspberry Jalapeno Chicken

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Grilled Raspberry Jalapeno Chicken

Lisa
The Cook
6 Servings
9 Ingredients
7 Comments
Glazed in a blend of fresh jalapeño, lime, honey and raspberry jam, this Grilled Raspberry Jalapeño Chicken is one more reason to bring your grill out of hibernation.
6 Servings
9 Ingredients
7 Comments

Ingredients

  • 5 ¼ tablespoons juice Lime
  • ¼ cups Honey
  • 2 tablespoons chop Cilantro, Fresh
  • ¾ cups seed and slice Jalapeño
  • 2 teaspoons mince Garlic, Cloves
  • 2 teaspoons Paprika
  • ½ cups Raspberry Jam, Reduced Calorie
  • 1 tablespoon Worcestershire sauce
  • 3 pounds Chicken, Boneless Breasts

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a food processor, combine lime juice, honey, cilantro, jalapenos, garlic, paprika, raspberry jam and worcestershire sauce.
  2. Divide chicken between indicated number of gallon freezer bags.
  3. Divide sauce in half. Pour one half over chicken in bags and other half into indicated number of quart freezer bags.
  4. Place one sauce bag in each chicken bag. Label and freeze.

Make From Frozen Serving Day Directions

Stovetop

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Place chicken on preheated grill over medium heat. Grill 10 minutes, then flip and grill other side.
  3. Warm reserved marinade over low heat on stovetop.
  4. Serve sauce with chicken.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a food processor, combine lime juice, honey, cilantro, jalapenos, garlic, paprika, raspberry jam and worcestershire sauce.
  2. Place chicken in a shallow dish and cover with half of marinade. Refrigerate for 2 hours.
  3. After chicken has marinated, place on preheated grill over medium heat. Grill 10 minutes, then flip and grill other side.
  4. Warm reserved marinade over low heat on stovetop.
  5. Serve sauce with chicken.

Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
8 ounces
Amount Per Serving
Calories
340
Total Fat
6g
Saturated Fat
1.5g
Trans Fat
0g
Cholesterol
165mg
Sodium
130mg
Total Carbohydrates
21g
Fiber
1g
Sugar
12g
Protein
51g
WW Freestyle
3
Diabetic Exchanges: 0 Fat
1 Fruit
0 Milk
1 Other Carb
0 Starch
0 Veg
7 Lean Meat

7 Comments

Join the discussion
  1. This looks amazing. I wondered why you would slice the jalapenos if you were going to put it into the food processor. I plan to cut the peppers into chunks and then process them. This recipe is on the agenda for 4th of July with roasted corn, tossed salad and low fat deviled eggs.

    1. My mouth is watering – I will be over for your 4th of July festivities! You certainly would not have to slice them if putting in the food processor.

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