Raspberry Chipotle Chicken with Marbled Rosemary Potatoes

Wow, just wow... I blew my own mind with this one. The flavor of the Chipotle sauce is incredible. It's sweet, spicy and citrusy. I want to make Chipotle everything after this! The outer coating is amazing and provides a really good balance. The marbled potatoes complements this wonderful chicken dish. The rosemary is what makes a world of difference! Try it!

Dry rub:
2 chicken breasts
1/2 tsp dry parsley
1 tsp coarse black pepper
1.5 tsp cayenne pepper
1 tbsp salt
Roll the chicken around it and make sure the seasoning ends up on both sides!

3 somewhat dried out serrano peppers. Grill these on 315 F for 10 minutes. Flip them halfway through!
2 red jalapenos (you can use smoked ones but I have tried using fresh ones straight from my garden and it works just fine). Grill the jalapeno peppers for 25 minutes on 315 F. Make sure to flip them halfway through!

Chipotle sauce:
Pull the stems off the peppers and put them in.
2 tbsp minced garlic (store-bought is fine to cut corners)
2 tbsp olive oil
1 shot lime juice
1/2 cup of chopped up chives
3/4 cup fresh raspberries
3/4 cup sour cream
1/2 cup Jack Daniel's Hickory BBQ sauce
Mix it all in a blender on the pulse setting.

Make a few slits in the chicken. Put a thick layer of the Chipotle sauce on the chicken. Cover every area and underneath! Save some for later!
Put the chicken on the BBQ at 350 F for about 30 minutes. Add another layer of the Chipotle sauce 5 minutes before taking them off.

Cut up your marbled potatoes. Add a good amount of butter to a pan to fry the potatoes in. Make sure that they don't stack on top of each other.
After 5 minutes add:
2 pinches of dry rosemary
4 pinches of salt
When the potatoes are getting that golden brown color, flip them around until they look the same on the other side. Then take them off! It will only take about 10 minutes in total.