I have already declared my love for pork and berry recipes, and now I have to add chicken smothered in raspberry BBQ sauce to the top of my berry tempting list. Initially, I thought my recipe experiment had failed, since vinegar and lime juice made the simmered sauce a touch too tangy. Rather than add more to it, I left it overnight in the fridge, and thankfully the sweetness from the berries finally came through. Coating each side of the chicken with sauce as it cooked did get my grill a little messy, but the sugar from the raspberries and onions caramelized for an even more delectable and crispy skin. Don't say goodbye to Summer just yet; try this new take on barbecue sauce by reading more.
1/4 cup peanut oil Serves 4-6.
1/2 teaspoon cumin seeds
1 onion, finely minced
1 serrano pepper, thinly sliced, leave seeds for extra spice
2 cups raspberry, pureed (about 2 small containers)
1/2 cup fresh lime juice
1/4 cup apple cider vinegar
2 tablespoons molasses
1/4 cup Worcestershire sauce
1 pound of chicken leg and thighs
1/4 cup peanut oil
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