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!
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