3 Tbsp. Chipotle Olive Oil (or Cayenne or Harissa Olive Oil)
1/2 c. small diced onion
2 tsp. Garlic Powder
2 tsp. chipotle chiles in adobo, chopped (can substitute other chiles)
2 pints fresh raspberries, rinsed
1/2 c. Raspberry Balsamic
3/4 c. granulated sugar
1/2 tsp. sea salt
In a medium saucepan, heat Chipotle oil over medium-high heat. Add the onions and cook, stirring, until soft and slightly caramelized, 4 minutes. Add the garlic to the pan and saute for 1 minute. Add the Chipotle chilies and cook, stirring continuously, for 1 minute. Add the raspberries and cook until soft, 2 to 3 minutes. Add the vinegar and stir to de-glaze the pan. Add the sugar and salt, and bring to a boil. Reduce the heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes. Remove from the heat and cool before using.
Chicken or Steak: Once the sauce is made, you can make your chicken two ways. #1 Put the sauce in a Ziploc bag and marinate the boneless and skinless chicken breasts (4-6) for 2 hours and grill or bake as usual in a 350 degree oven for 40 minutes or until done. #2 Grill or bake your chicken or steak until it is ¾ done, baste the chicken (and drizzle on the steak) the last 15 minutes or so until the sauce on top is bubbly.
