Raspberry Chipotle BBQ Chicken
HB-8034 · Hand-built original
Skinless chicken thighs bake under repeated bastings of a simmered raspberry jam, tomato and chipotle barbecue sauce.
Main courseGluten-freeDairy-freeEgg-freeLow-Sodium
Main ingredient: chicken
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 1 Tbsp vegetable oil
- 1/2 medium yellow onion
- 2 cloves garlic
- 8 oz can tomato sauce
- 1 cup raspberry jam
- 1/4 cup cider vinegar
- 1 chipotle pepper in adobo, plus 1 Tbsp adobo sauce
- 4 lbs chicken thighs (8 pieces, $6.48)
Method
- Cook the diced onion and garlic in the vegetable oil in a saucepan over medium heat for 3 to 5 minutes until softened.
- Chop the chipotle pepper, then add it to the pan with a tablespoon of its adobo sauce, the tomato sauce, raspberry jam and cider vinegar.
- Bring the barbecue sauce to a simmer and cook it for about 45 minutes, stirring occasionally, then let it cool and thicken.
- Skin the chicken thighs and trim away excess fat while the oven heats to 375°F.
- Lay the thighs on a foil-lined, sprayed baking sheet, set some sauce aside in a separate bowl for brushing, and slather the first coating over the chicken.
- Bake the thighs for 45 minutes, pulling them out at 15 and 30 minutes to paint on more raspberry chipotle sauce each time.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).