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
- 1/2 teaspoon cumin seeds
- 1 onion, finely minced
- 1 serrano pepper, thinly sliced, leave seeds for extra spice
- Kosher salt
- 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
- In a large saucepan, warm the oil, over low heat, until hot and shimmering. Toast the cumin seeds; be cautious as the oil can splatter.
- Once the splattering stops, add the onions and serrano and a little salt, to taste. Saute until they soften but don't let them get any color. Add the rest of the sauce ingredients. Simmer about 10-15 minutes until it has thickened.
- Heat the BBQ to medium. Season chicken with salt and pepper. Place the chicken on the BBQ and cook for 20-30 minutes, depending on the size. Before flipping, brush with a little bit of the BBQ sauce. Flip the chicken and cook for another 10-15 minutes. Brush other side with sauce and flip one last time for just a couple minutes to caramelize. Be sure to cook until the chicken is no longer pink.
- Main Dishes, BBQ
- North American
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