Raspberry Smoked Paprika Barbecue Chicken

This is a great recipe for the summer- perfect for just the family or to entertain with…

Barbecue Sauce

• 2 tablespoons extra virgin olive oil
• 1 large shallot, chopped
• 2 garlic cloves, chopped
• 6 ounces fresh or frozen raspberries
• 1 cup chopped fire roasted tomatoes
• 2 tablespoons balsamic vinegar
• 2 tablespoons raw honey
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• Juice of half a large lemon
• Zest of a lemon

Heat a small saucepan with the olive oil. Add the shallot and garlic cloves. Saute on medium heat for 2 to 3 minutes. Add the raspberries, tomatoes, vinegar, honey, Worcestershire sauce, smoked paprika and salt. Bring to a boil and simmer for about 20 minutes. Cool the mixture and blend in a blender till smooth. Add the lemon juice and lemon zest. Take one cup aside for basting the chicken.

Dry Rub

• 2 teaspoons smoked paprika
• 2 teaspoons coriander powder
• 2 teaspoons coarse salt
• Mix the spices and keep aside.
• 2 pounds chicken thighs

Sprinkle the dry rub all over the chicken on both sides. Marinate over night or at least for 4 hours.

Grill the chicken while basting every few minutes with the barbecue sauce.

Serve the chicken with the remaining sauce on the side.