Name: Raspberry Chipotle BBQ Chicken
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 Tbsp vegetable oil ($0.03); 1/2 medium yellow onion ($0.18); 2 cloves garlic ($0.14); 8 oz can tomato sauce ($0.56); 1 cup raspberry jam ($2.23); 1/4 cup cider vinegar ($0.23); 1 pepper (+ sauce chipotle peppers in adobo $0.10); 4 lbs chicken thighs (8 pieces, $6.48)

Ingredients

1 Tbsp vegetable oil ($0.03)

1/2 medium yellow onion ($0.18)

2 cloves garlic ($0.14)

8 oz can tomato sauce ($0.56)

1 cup raspberry jam ($2.23)

1/4 cup cider vinegar ($0.23)

1 pepper (+ sauce chipotle peppers in adobo $0.10)

4 lbs chicken thighs (8 pieces, $6.48)

Instructions

1 Finely dice the onion and garlic. Cook both in a sauce pan with vegetable oil over medium heat until softened (3-5 minutes). Meanwhile, roughly chop one chipotle pepper and reserve 1 Tbsp of adobo sauce from the can.

2 Add the tomato sauce, raspberry jam, cider vinegar, chopped chipotle pepper and adobo sauce to the cooked onions and garlic. Stir everything well and bring up to a simmer. Continue to simmer for about 45 minutes, stirring occasionally. Allow the sauce to cool after simmering (it will thicken upon cooling).

3 Remove the skin from the chicken and trim any excess fat. The skin should pull away from the meat easily although you may need a small sharp knife to separate it in some places. Preheat the oven to 375 degrees.

4 Prepare a baking sheet with aluminum foil and non-stick spray. Place the chicken thighs on the tray and slather with BBQ sauce (pour a small amount of sauce into a bowl before brushing onto chicken so that the whole batch will not get contaminated with raw chicken).

5 Place the BBQ chicken in the oven and bake for 45 minutes. Fifteen and thirty minutes into the cooking time, take the chicken out and slather with more sauce.