Z is for Zinfandel Raspberry Chipotle Marinade (Jessica)

Dear Reader,

Guess what, we made it! Thanks for sticking with me for 26 weeks. Can you believe it's been that long? I certainly can't. This has been so fun (and delicious). I'm looking forward to our next challenge as we go around the alphabet again. Aren't you? :)

Now, I don't want to keep you from this delightful Z recipe, but I'll just say this briefly. This recipe came about because this past weekend, I helped a friend celebrate an important birthday milestone. He gathered a group in Malibu at a house for the weekend and we had a great time! Yes, I may have gotten a little sunburned at the beach, and a little overheated in the hot tub, but it was worth it.

I grilled chicken for the group of 10 for our Saturday night luau-themed party and made this marinade. It was a great choice! Oh, and props to everyone else who made AWESOME food all the rest of the weekend!

Zinfandel Raspberry Chipotle Marinade 
from this link
Makes marinade for 1.5-2 pounds of chicken

Ingredients: 
1 package of frozen raspberries (12 ounces)
1/2 cup sugar
1/2 cup finely chopped cilantro, divided
3 TBS chipotle chili sauce
1/2 cup zinfandel wine
3 TBS cider vinegar
1 TBS salt
And whatever you put the marinade on (in my case, 2 packages of chicken thighs)

Proof I used wine that starts with a Z!

The rest of the ingredients.

Directions: 
1. In a saucepan, combine all ingredients except the salt and half of the cilantro.

2. Bring to a boil and let reduce to thicken, about 20 minutes.

3. Take half of marinade and strain. Mash the raspberries until all of the liquid has been removed.  To the strained raspberries, add the salt.

4. Add back half of the strained raspberries to the marinade and reserve the other half. 
5. Marinate meat (overnight if possible).

Oh yeah, that looks yummy...

6. To the reserved raspberries, add remaining cilantro just before serving and spoon over cooked meat to top.

Review: 
Yum! Let me start this review by reminding you that I'm a total wuss when it comes to spicy food. The original recipe also had jalapenos and I nixed them right away. When I made this, I got nervous about how spicy it would be and used only 2 tablespoons of the chili sauce. Don't make this mistake! When the meat marinated and then I grilled it, the spice was almost all gone. It easily could have taken 3 tablespoons without a problem. Also, I got a little confused when I strained and mashed the raspberries, so I ended up reserving some, but then just added everything back in to the marinade, including the sauce that dripped through the stainer. Guess what, it was still delicious! It seems you have some flexibility with this marinade and it will hold up well! Give it a shot, I really liked it. PLUS, the kitchen smelled like jam when I was cooking it.  :)

Sorry my pictures aren't great this week, it was hard to get the perfect shot mid-party!

And, thus, I've completed all 26 letters of the alphabet!

-Jessica



PS. Don't forget to comment on our contest announcement to win yummy kitchen treats!

PPS. Jennifer's secret ingredient for next week is......................

AVOCADO!