Raspberry Chipotle BBQ Chicken

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  Vegetable oil(15g)
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  Yellow Onion
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  Garlic(120g)
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  Tomato Sauce(227g)
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  Raspberries(240g)
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  Vinegar, Apple Cider(60g)
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  Chipotle peppers in adobo sauce
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  Chicken Thigh, Bone-In, Skin-On(1814g)

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

Instructions

1. 1Finely dice the onion and mince the garlic. Heat 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. 2While the aromatics cook, roughly chop one chipotle pepper and reserve 1 tablespoon of adobo sauce from the can.
3. 3Add the tomato sauce, raspberries, apple cider vinegar, chopped chipotle pepper, and adobo sauce to the saucepan. Stir well and bring to a simmer over medium heat. Simmer 45 minutes, stirring occasionally, until the sauce darkens and thickens noticeably. Remove from heat and let cool—the sauce will continue to thicken as it cools.
4. 4Meanwhile, remove the skin from the chicken thighs and trim any excess fat. Pat the chicken dry with paper towels.
5. 5Preheat your oven to 375°F. Line a baking sheet with aluminum foil and coat lightly with non-stick spray. Arrange the chicken thighs on the sheet in a single layer.
6. 6Pour a small portion of the cooled BBQ sauce into a bowl. Brush the chicken thighs generously with sauce, coating all sides.
7. 7Bake the chicken at 375°F for 45 minutes, basting with additional sauce from your bowl after 15 minutes and again after 30 minutes. 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.
8. 8Let the chicken cool slightly, then divide evenly into 4 airtight containers while still warm. Drizzle any pan drippings over the chicken before sealing.