Raspberry Chipotle BBQ Chicken

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  1 tbsp Vegetable oil
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  1 Yellow Onion(55g)
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  2 Garlic(6g)
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  8 oz Tomato Sauce
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  1 cup Raspberry jam or preserves
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  0.3 cup Vinegar, Apple Cider
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  1 Chipotle peppers in adobo sauce(7g)
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  4 lbs Chicken Thigh, Bone-In, Skin-On

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

Instructions

1. 1Finely dice the yellow onion and mince the garlic. Heat 1 Tbsp vegetable oil in a saucepan over medium heat, then add the onion and garlic. Cook 3–5 minutes, stirring occasionally, until softened and fragrant.
2. 2Roughly chop the chipotle pepper (with its adobo sauce) and add it to the saucepan along with the tomato sauce, raspberry jam, and cider vinegar. Stir well to combine, then bring to a simmer over medium heat.
3. 3Simmer the sauce 40–45 minutes, stirring occasionally, until it darkens and thickens noticeably. Remove from heat and let cool — the sauce will continue to thicken as it cools.
4. 4Preheat your oven to 375°F. Arrange the 4 lbs of chicken thighs (8 pieces) on a foil-lined baking sheet in a single layer.
5. 5Brush the chicken thighs generously with the BBQ sauce, coating the top and sides of each piece.
6. 6Bake at 375°F for 45 minutes, basting with additional sauce at the 15-minute and 30-minute marks. The chicken is done when the internal temperature reaches 165°F at the thickest part of the thigh and the meat is no longer pink at the bone.
7. 7Let the chicken rest 5 minutes. Divide the 8 thighs evenly into meal-prep containers, drizzling any remaining sauce over the top before sealing.