Raspberry Chipotle Baked Chicken

4 from 1 vote

Chicken thighs are covered with an easy raspberry chipotle sauce and baked together in a 375 F oven.

Prep Time20

Cook Time30

Course: dinner

Cuisine: American

Meat & Poultry: chicken

Servings:

Calories: 732kcal

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

Note: If you want a crispier texture, place the baking dish with the chicken and sauce under the broiler for the last 5 minutes.