Raspberry-Chile Glazed Chicken Roulade

Serves 6.

NOTE: To make your own jam, simply combine a jar of raspberry jam or jelly with 1 or 2 teaspoons lightly toasted New Mexican red chile powder OR 1/2 to 1 teaspoon chipotle chile powder and simmer in a saucepan for 8 to 10 minutes.

Heat the oil in a heavy skillet; add salt and pepper and the mushrooms and saute on high heat until nicely browned. Remove the mushrooms and reserve.

Trim the chicken thighs of excess fat and any irregular edges. Place each thigh between two pieces of plastic wrap on a cutting board or smooth countertop. Gently pound the meat with a kitchen mallet to a uniform 1/4-inch thickness. You should end up with a rectangle that is roughly 6 X 3 1/2- to 4-inches wide.

Season each piece with the dry rub or salt and pepper. Divide the cheese into equal parts and spread on the inside of each thigh (the skin side is the outside) to cover the center 1/3 to 1/2 of the meat.

Place 1/6 of the chile strips and then 1/6 of the mushrooms on top of the cheese on each piece. If using, sprinkle some of the marjoram or oregano on top.

Roll each piece into long cylinders, tucking in about 3/4 of an inch of each end halfway through the rolling to seal. Secure the seam with a skewer or toothpick.

Grill over direct heat, turning often, until the entire surface is well marked and colored.

Move the roulades to indirect grill heat or place in a 350-degree oven. Brush half of the jam over each one and cook for a few minutes more to set the glaze.

After removing from the heat, let rest, loosely covered for 4 to 5 minutes; remove skewers or toothpicks.

Slice into several pieces and drizzle with the remaining warm jam to serve.