Chipotle-Raspberry Chicken Skewers are the answer to “I need something on the grill that isn’t another plain chicken breast.” The sauce is smoky, sweet, and has just enough heat to make things interesting — and it pulls double duty as both a marinade and a basting sauce. You marinate the chicken, you grill the chicken, you baste the chicken. The result is sticky, caramelized, deeply flavoured skewers that disappear before you’ve finished setting out the napkins.

Bonus: the chipotle-raspberry sauce comes together in under five minutes and requires nothing fancy. Seedless raspberry jam, chipotle in adobo, a splash of vinegar, some pantry spices. That’s it.

Why You’ll Love These Chipotle-Raspberry Chicken Skewers

• The sauce is genuinely versatile. It’s great as a marinade, a basting sauce, and a dipping sauce. Make a double batch and use it on ribs, salmon, or as a glaze on a cheese board.
• Chicken thighs, not breasts. Thighs stay juicy on the grill even if you get distracted. They also have more flavour. These are not up for debate.
• Sweet heat done right. Raspberry jam keeps the sweetness from being cloying, and chipotle in adobo adds smoke and heat in one move. The balance is really good.
• Great for entertaining. Skewers are the perfect party food — easy to pick up, easy to serve, and they look impressive on a platter.

Ingredients

For the Chipotle-Raspberry Sauce

• ¼ cup finely chopped chipotle in adobo
• ¼ cup seedless raspberry jam
• 1 tablespoon apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon ground coriander
• 1 teaspoon garlic powder
• ½ teaspoon salt
• 1 tablespoon vegetable oil

For the Chicken Skewers

• 6 boneless, skinless chicken thighs

Tips for the Best Chipotle-Raspberry Chicken Skewers

Finely chop the chipotle. The recipe calls for finely chopped chipotle in adobo — don’t skip this step or leave chunks. The sauce should be smooth-ish so it coats the chicken evenly and doesn’t leave big spicy bites.

Let the sauce cool completely before marinating. If you add the chicken to warm sauce, you’ll start cooking it unevenly. Cool the sauce to room temperature first, then add the chicken.

One hour minimum, overnight if possible. The longer the chicken marinates, the deeper the flavour. If you’re prepping for a party, marinate overnight and your grill time will be minimal.

Keep some sauce back before marinating. The recipe divides the sauce in half — half goes in the marinade, half is for basting. This is important food safety: never use the marinade you’ve had raw chicken sitting in as a basting sauce. Keep them separate from the start.

Use metal skewers. If you’re using wooden or bamboo skewers, soak them in water for at least 30 minutes before grilling to prevent burning. Metal skewers are easier, reusable, and heat the chicken from the inside out for more even cooking.

Don’t rush the grill time. Fifteen to eighteen minutes on medium-high might feel long, but you want good caramelization on the outside and fully cooked chicken on the inside. Turn the skewers occasionally and resist the urge to crank the heat.

Baste twice. Once at the halfway mark, and once just before serving. The final baste goes on when the chicken is already cooked — it’s for gloss and fresh flavour, not for heat. That last layer makes a real difference.

How to Make Chipotle-Raspberry Chicken Skewers

Step 1: Make the sauce. Combine the finely chopped chipotle in adobo, raspberry jam, apple cider vinegar, Worcestershire sauce, ground coriander, garlic powder, and salt in a small saucepan. Set over medium heat and bring to a simmer. Cook for 1 minute, stirring to combine. Remove from heat and stir in the vegetable oil. Allow to cool completely.

Step 2: Marinate the chicken. Trim any excess fat from the chicken thighs and cut the chicken into bite-sized pieces. Place in a bowl and pour over half of the chipotle-raspberry sauce (reserve the other half for basting). Toss to coat, cover, and marinate for at least 1 hour — or overnight in the fridge.

Step 3: Thread the skewers. Thread the marinated chicken pieces onto metal skewers, leaving a small gap between pieces to ensure even cooking. Don’t pack the skewers too tightly.

Step 4: Grill. Preheat your barbecue or indoor grill to medium-high. Grill the chicken skewers, turning occasionally, for 15 to 18 minutes until cooked through and golden brown with some caramelized edges. About halfway through the grilling time, baste with some of the reserved chipotle-raspberry sauce.

Step 5: Final baste and serve. Just before removing the skewers from the grill, baste once more with the remaining sauce. Transfer to a platter and serve immediately.

Internal Links

More chicken and grilling recipes worth trying:

• Chipotle-lime Air Fryer Beef Skewers — another skewer recipe with chipotle-forward flavour
• Breakfast on the BBQ — because the grill can do more than dinner
• Roasted Red Pepper and Feta Turkey Burgers — another great option when you want something grilled and flavour-packed
• Raspberry-Chipotle Black Bean Dip — if you’ve got leftover chipotle-raspberry sauce or want to extend the flavour profile into an appetizer

External Links

• Serious Eats: The Food Lab’s Guide to Grilling Chicken — everything you need to know about getting reliably juicy grilled chicken
• The Kitchn: What Is Chipotle in Adobo? — a helpful explainer on this pantry staple if you haven’t cooked with it before

Frequently Asked Questions

What is chipotle in adobo? Chipotle in adobo is smoked jalapeño peppers packed in a tangy, slightly sweet sauce made from tomatoes, vinegar, and spices. You’ll find it in small cans in the international or Mexican food aisle. It adds both smokiness and heat — it’s one of the most flavour-efficient pantry items you can have on hand.

How spicy are these chicken skewers? With ¼ cup of finely chopped chipotle, the heat is noticeable but not aggressive — more “interesting” than “eye-watering.” If you’re sensitive to spice, start with 2–3 tablespoons and taste the sauce before marinating. If you want more heat, add a pinch of cayenne.

Can I use chicken breasts instead of thighs? You can, but thighs are strongly recommended. Thighs are fattier and more forgiving on the grill — they stay juicy even with longer cooking times. Breasts will work but need more attention to avoid drying out. Pull them off the grill the moment they hit 165°F.

Can I make the chipotle-raspberry sauce ahead of time? Yes — up to a week ahead. Keep it in a sealed jar or container in the fridge. It also freezes well.

What should I serve with these skewers? These are fantastic alongside a chopped salad (the Chopped Vegetable Salad with Tortillas is a great pairing), rice, grilled corn, or anything with a cool, creamy element that offsets the smoke and heat.

Can I cook these in the oven instead of on the grill? Yes. Bake at 425°F on a foil-lined sheet pan for 20–22 minutes, turning once halfway through and basting as directed. Finish under the broiler for 2–3 minutes to get some caramelization.

How do I store leftovers? Leftover chicken keeps in the fridge for up to 3 days. It’s excellent in wraps, grain bowls, or chopped into a salad. Reheat gently in a pan with a splash of water or just eat cold — it’s good that way too.

Chipotle-Raspberry Chicken Skewers

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• Author: Andrea Buckett

Ingredients

Units USM

For the chipotle raspberry sauce

• 1/4 cup finely chopped chipotle in adobo
• 1/4 cup seedless raspberry jam
• 1 tablespoon apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 teaspoons ground coriander
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil

 

For the Chicken Skewers

• 6 boneless skinless thighs

Instructions

1. Add the chipotle, jam, apple cider vinegar, worcestershire, ground coriander, garlic powder and salt to a small pot. Set over medium heat and bring to a simmer. Cook for 1 minute. Stir in the vegetable oil.Remove from the heat and cool completely.
2. Trim any excess fat off the chicken thighs. Cut the chicken into bite sized pieces.
3. Add the chicken to a bowl. Pour over half the chipotle raspberry sauce. Cover and marinate for 1 hour.
4. Thread the chicken on to metal skewers
5. Preheat the barbecue or indoor grill to medium-high.
6. Grill the chicken, turning occasionally for about 15-18 minutes until the chicken is cooked through and golden brown. Baste with more of the chipotle-raspberry sauce half-way through. Baste the chicken with more sauce just before serving.