Description

Juicy and tender chicken thighs smothered in a sweet and spicy raspberry chipotle sauce – a quick and easy weeknight dinner that’s bursting with flavor.

Ingredients

– 6 bone-in, skin-on chicken thighs

– 1/2 cup raspberry jam

– 2 tablespoons chipotle peppers in adobo sauce, finely chopped

– 2 cloves garlic, minced

– 1 tablespoon olive oil

– Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

1. – Pat the chicken thighs dry and season generously with salt and pepper.

2. – Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook for 5-7 minutes until the skin is crispy.

3. – Flip the chicken and cook for an additional 5 minutes.

4. – In a small bowl, whisk together the raspberry jam, chipotle peppers, and garlic. Pour the sauce over the chicken and simmer for 10-12 minutes, basting the chicken occasionally, until the sauce thickens and the chicken is cooked through.

5. – Serve the Raspberry Chipotle Chicken Thighs immediately, garnished with fresh raspberries and chopped cilantro if desired.

Notes

– For a spicier sauce, add more chipotle peppers.

– Bone-in, skin-on chicken thighs work best for this recipe, but you can also use boneless, skinless thighs.

– Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 10
Cook Time: 20
Category: Main Course
Method: Stovetop
Cuisine: American