Plump turkeys, pumpkin pies, family and
friends - it's Thanksgiving! This year,
count on some of our kitchen-tested
favorites to help you through the holiday.
From stuffing to pies to sumptuous sides,
you'll find it all.
1 cup barbecue sauce
1 cup fresh raspberries, mashed
2 tsp. mashed chipotle peppers in adobo
sauce
1 Best of Fryer or Pick of the Chick
Chopped fresh cilantro
Directions
Prep time: 10 minutes
Cook time: 45 to 50 minutes
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°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.
Wine Suggestion
Nutritional Information:
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
Shopping List:
1 cup barbecue sauce,1 cup fresh raspberries,2 tsp. mashed chipotle peppers in adobo sauce,1 Best of Fryer or Pick of the Chick,Chopped fresh cilantro
