Like a spirit animal, did you know you can have a spirit food? Raspberry Chipotle Chicken with Jicama Salad might just be your summer spirit. Tangy, hot and sweet you first make the salad dressing, use it as a marinade, roast the chicken in a hot as July oven and then make a quick salad with fresh spinach and juicy jicama. It’s a reflection of who you are in the moment – Roasted, refreshing and delicious!
A New Favorite!
The hubs says this is one of his favorite recipes – When the weather gets cooler we will most likely be using this raspberry chipotle marinade on venison chops or pork ribs. He is not a picky eater (thankfully) but when he likes something, he really likes it! It makes me happy when he is happy!
You can marinate the chicken ahead of time for this Raspberry Chipotle Chicken. More than eight hours of marinating would change the texture of the chicken, so I wouldn’t recommend overnight storage. But you can start your marinade in the morning and pop the chicken into the oven in the evening.
Salad dressing is marinade & marinade is salad dressing
I also love that this recipe gives you a generous amount of raspberry chipotle dressing so you can use it on a salad. The dressing is the marinade and the marinade is the dressing. Once the marinade is cooked with the chicken, you can use the drippings to baste some moisture back into your roasted chicken. If you use it as a salad dressing, no cooking or roasting required! But don’t mix raw chicken marinade with your salad dressing – Keep the cooked marinade with the cooked chicken and the uncooked dressing separate!
Here at the ranch, we will be making Raspberry Chipotle Chicken with a Jicama Salad again soon. I always seem to have these ingredients on hand anyway. Such a deliciously refreshing meal for summertime!
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
¼ cup olive oil (60ml)
3.7oz can chipotle chile (99g)
¼ cup fresh lime juice (60 ml)
½ cup fresh raspberries (83g)
¼ cup honey (60ml)
2 tbsp. apple cider vinegar (30ml)
1 clove garlic
Salt and pepper to taste
8 chicken thighs (approx. 1 ½ lbs/750g)
4 cups fresh spinach (120g)
½ cup fresh jicama slices (65g)
Lime wedges
Chopped scallions for garnish
Instructions
Combine olive oil, chipotle chiles, lime juice, raspberries, honey, vinegar, garlic in a measuring cup and puree with a hand blender until smooth. Season with salt and pepper to taste. Reserve ½ of this puree for a salad dressing.
Pour the other half of the pureed dressing into a ceramic dish. Add the chicken thighs and brush well with the raspberry dressing. Place the chicken skin side down in the dressing in the baking dish and cover. Allow to marinade in the refrigerator for at least 1 hour, but you can leave for up to 8 hours for advance preparation.
Preheat your oven to 400°F (204°C.)
When you are ready to cook the chicken, remove the chicken thighs from the ceramic dish and move to a clean baking dish lined with parchment. Flip the chicken thighs so they are skin side up and pour over all the raspberry dressing from the ceramic dish. Season the chicken with salt and pepper to taste. Roast the chicken in the oven for 15 minutes until the temperature reads 160°F (71°C) on a meat thermometer. Use a basting brush to coat the chicken with any raspberry marinade in the pan.
Assemble the fresh spinach in a serving dish or dinner plate and garnish with the jicama, lime wedges, scallions, and reserved raspberry dressing and serve with the chicken.
Notes
FYI the calorie count for this dish is only for the Raspberry Chipotle Dressing and Jicama Salad. For each chicken thigh add –
- 164 calories.
- 9 grams fat.
- 2.4 g saturated fat.
- 0 g carbohydrates.
- 20 g protein.
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