Instructions: Puree chipotles and raspberries in a food processor fitted with the plastic dough blade. Stir in the orange zest, vinegar, and orange juice. Reserve 1 cup marinade to use as a sauce for serving. Refrigerate reserved marinade until needed.

Combine marinade and chicken breast halves in a small bowl or plastic bag and marinate in the refrigerator for 2-10 hours. Broil 10-15 minutes or until chicken is cooked through. Serve with cooked rice or couscous.

Dried habanaro chilies can be substituted for the chipotles.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.