Raspberry Chipotle Chicken

We had this for dinner tonight. We really liked it. My husband thought it was a bit on the sweet side, but the rest of us were fine. The chipotle pepper and adobo gave it a wonderful smoky flavor without adding a lot of heat. My mouth had a nice warmth, but was by no means hot. If you are a little wary, use half a chili to try it out.

Raspberry Chipotle BBQ Chicken

Http://wwww.budget bytes.com

Prep time

15 mins

Cook time

1 hour 30 mins

Total time

1 hour 45 mins

Total Cost: $9.95

Cost Per Serving: $1.24

Serves: 4-8

Ingredients

• 1 Tbsp vegetable oil
• ½ med yellow onion
• 2 cloves garlic
• 8 oz. tomato sauce
• 1 cup raspberry jam
• ¼ cup cider vinegar
• 1 pepper + sauce chipotle peppers in adobo
• 4 lbs (8 pcs) chicken thighs

Instructions

1. Finely dice the onion and garlic. Cook both in a sauce pan with vegetable oil over medium heat until softened (3-5 minutes). Meanwhile, roughly chop one chipotle pepper and reserve 1 Tbsp of adobo sauce from the can.
2. Add the tomato sauce, raspberry jam, cider vinegar, chopped chipotle pepper and adobo sauce to the cooked onions and garlic. Stir everything well and bring up to a simmer. Continue to simmer for about 45 minutes, stirring occasionally. Allow the sauce to cool after simmering (it will thicken upon cooling).
3. Remove the skin from the chicken and trim any excess fat. The skin should pull away from the meat easily although you may need a small sharp knife to separate it in some places. Preheat the oven to 375 degrees.
4. Prepare a baking sheet with aluminum foil and non-stick spray. Place the chicken thighs on the tray and slather with BBQ sauce (pour a small amount of sauce into a bowl before brushing onto chicken so that the whole batch will not get contaminated with raw chicken).
5. Place the BBQ chicken in the oven and bake for 45 minutes. Fifteen and thirty minutes into the cooking time, take the chicken out and slather with more sauce.

Note: Chipotle peppers in adobo sauce can be found in with the Mexican food in your grocery store. Chipotle peppers in adobo sauce usually come in super small cans (4-5 oz) but even still, I usually only use one pepper at a time and have almost a whole can left over. I *always* freeze the rest. Divide the peppers and adobe sauce up into small portions and pop them in the freezer.