Grilled Chicken with Chile and Raisin Pipian

  • Yield: 6 servings
  • Prep: 15 mins
  • Cook: 45 mins


Guajillo Chile and California Raisin Pipian:
1ounce stemmed and seeded Guajillo chiles
6tablespoons (2 ounces) California raisins
5 peeled garlic cloves (about 1/2 ounce)
6tablespoons (1 1/2 ounces) pine nuts, lightly toasted
5tablespoons (1 1/2 ounces) shelled pumpkin seeds, lightly toasted
1 chipotle chile canned in adobo sauce
2cups chicken stock
1tablespoon (1/2 ounce) butter, melted
1/2teaspoon salt
6 chicken breasts, skin on and wing attached
1/4cup extra virgin olive oil
2cloves garlic, minced
California raisins
Shelled pumpkin seeds
Queso fresco
Cilantro sprigs


  1. Guajillo Chile and California Raisin Pipian: Lightly toast chiles in a 350F oven for 15 minutes. Do not allow to burn or darken too much. Transfer to a bowl and add warm water to cover; let stand about 30 minutes or until chiles are soft. Combine raisins and garlic in a saucepan. Add water to cover. Bring to boil and simmer until garlic is soft, about 15 minutes. Drain and set aside. In a blender, combine chiles, raisins, garlic and remaining ingredients for sauce. Purée until smooth. Set aside.
  2. Cooking the Chicken Breasts: Coat chicken breasts with olive oil and sprinkle with minced garlic; marinate for 30 minutes. Prepare a hot charcoal fire; grill chicken breasts slowly until done (165F).
  3. To Serve: Lightly sauté raisins for garnish in a little butter and salt. Toast pumpkin seeds. Crumble queso fresco into large coarse chunks. Arrange grilled chicken breasts in bowls and spoon sauce over. Sprinkle with sautéed raisins, toasted pumpkin seeds and crumbled queso fresco; arrange cilantro sprigs on top.

Chef’s Notes: The chicken breast may be oven roasted or broiled.  May be prepared with cooked, shredded pork shoulder, if preferred. Sliced radishes and chopped white onions are nice garnishes, as well, or may be served on the side.

Recipe by Chef Robert Del Grande, courtesy of the California Raisin Marketing Board

Nutritional Info *per serving

  • Glycemic Load 4.56
  • Calories 400
  • Fat 23g
  • Saturated Fat 4.5g
  • Polyunsaturated Fat 5g
  • Monounsaturated Fat 11g
  • Cholesterol 85mg
  • Sodium 610mg
  • Potassium 730mg
  • Carbohydrate 17g
  • Fiber 2g
  • Sugars 7g
  • Protein 31g
  • Trans Fat 0g
  • Vitamin A 90%
  • Vitamin C 20%
  • Calcium 4%
  • Iron 10%