The fruity undertones of smoked jalapeno peppers (aka chipotle peppers) complement the sweet and dusky flavor of raspberries. This easy raspberry chipotle sauce pairs perfectly with baked chicken, game birds and turkey. It is also wonderful spooned over cream cheese and served on crackers as a colorful holiday appetizer.
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Ingredients:
The following photo shows you all the ingredients you will need for this recipe. For details on measurements, see the recipe below.
Tips for Baked Chicken Thighs in a Raspberry Chipotle Sauce
There are several different sauces made with raspberries and chipotles. Some are strained to get the seeds out, some are more savory and some are more sweet.
I have tested all of the variations on homemade raspberry chipotle sauce, and the recipe below is my favorite. It is also the easiest, by the way.
The only ingredient that might seem unusual is the pectin. Packets of pectin are readily available in most grocery stores, and they are very inexpensive. It gives the sauce more texture and keeps it from being thin and runny.
Here is what the recipe looks like fresh out of the oven?
Other tips that may be useful to you include:
- Many recipes say to cook this dish 15-20 minutes. That is far too short of a time, even if you set your oven at 400 F. It will take anywhere from 30-45 minutes for the chicken to cook through.
- Reserve some of the raspberry sauce to serve in a separate bowl for those who want more sauce.
- Searing the chicken before adding the sauce will give you a nicer color and a crispier texture. It is not mandatory if you are in a hurry, but it takes the dish up a level in terms of presentation and flavor.
- You can substitute in raspberry jam blended with the chipotle but it will be sweeter and not as fresh tasting.
- If you want fewer seeds but don’t want to strain through a cheesecloth (fussy), blend the ingredients in a blender until smooth
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Raspberry Chipotle Baked Chicken
Equipment
- baking dish 9 x 13
- Blender or a food processor
- deep saucepan to accommodate splatters
Ingredients
- 3 cups raspberries fresh or frozen (thawed with juice)
- 2 chipotle peppers plus 1-2 teaspoons of the adobo sauce
- 2 Tablespoons lemon juice
- 2 Tablespoons powdered pectin
- ¾ cup sugar
- 1-2 teaspoons unsalted butter
- ¾ teaspoons baking soda
- 8 chicken thighs
Instructions
- Preheat oven to 375℉In a blender or food processor, puree raspberries, peppers and adobo sauce until smooth. Using a blender will make a smoother puree with fewer seeds.3 cups raspberries, 2 chipotle peppers
- Pour the raspberry puree into a deep saucepan (deep so the mixture won't splatter onto you and the stove), and add the lemon juice and the dry pectin. Mix thoroughly.Heat the sauce mixture over fairly high heat until it comes to a rolling boil (it will bubble up quite a bit so stir constantly).2 Tablespoons lemon juice, 2 Tablespoons powdered pectin
- When mixture is at a rolling boil, stir in the sugar and then bring it back to a rolling boil.Stir in the butter and the baking soda. This may produce foam but keep stirring it and it will subside.3/4 cup sugar, 1-2 teaspoons unsalted butter, 3/4 teaspoons baking soda
- This sauce is essentially a loose jam and can be stored in the refrigerator for up to 1 month.
- Salt and pepper the chicken. Quickly sear the chicken thighs (oil the pan if you are using skinless thighs) over high heat. Reserve some of the raspberry sauce (I kept out 3/4 cup) and pour the remaining sauce over the thighs.Bake at 375 for 30-45 minutes. Check occasionally to make sure sauce is not burning.8 chicken thighs
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