Raspberry Chipotle Chicken with Lime

Fall in love with the spicy, sweet, tart, savory combo raspberries with chipotle chilies, adobo sauce, lime and cilantro; it’s a one-dish dinner that takes only 30 minutes from start to finish.

  • Yield: 6 servings 1x


  • 1 tablespoon canola oil
  • ½ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 1 pound boneless, skinless chicken thighs
  • 1 cup chopped onion, about half a large onion
  • ¼ cup fresh lime juice
  • ½ teaspoon grated lime peel – from half a lime
  • 3 tablespoons sugar
  • 1 tablespoon total: canned chipotle chilies and adobo sauce (from 7-oz can), chopped
  • 2 cups (10 ounce bag) frozen raspberries (no need to thaw)
  • 1/4 cup chopped cilantro


  1. In a large skillet, heat oil over medium-high heat. Sprinkle chicken with ¼ teaspoon salt and ¼ teaspoon pepper. Add half of chicken to pan. Sear until golden and meat releases from pan– about 5 minutes – flip and cook until golden – about 3 minutes. Remove to plate and keep warm. Repeat with remaining chicken.
  2. Turn heat down to medium; add onion to pan and cook until golden, but not brown about 5 minutes. Add lime juice, lime peel, sugar, chilies and raspberries. Bring to a boil and cook about 3 minutes until sauce thickens.
  3. Add chicken back to the pan; cook about 2 minutes until done, turning chicken to coat with sauce. Sprinkle with cilantro.