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Raspberry Chipotle Chicken Thighs

These chicken thighs would make an excellent weeknight summer meal because they’re fast, don’t require you to crank your oven, and are full of bright flavor. 

Course Main Course
Cuisine American
Yields: 4 servings
Recipe by Tessa Arias

Ingredients

  • 2 tablespoons seedless raspberry jam
  • 1 lime, zested and juiced
  • 1 tablespoon minced chipotle chile in adobo sauce
  • 1 garlic clove, minced
  • 2 teaspoons canola oil
  • 1 1/2 pounds boneless chicken thighs (skin on or removed)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Directions

  1. In a small saucepan, combine the raspberry jam, lime zest, lime juice, chipotle, and garlic. Cook over medium heat for 4 minutes, or until slightly syrupy.
  2. Heat the oil in a large skillet over medium-high heat. Sprinkle the chicken thighs evenly with the salt and pepper. Saute chicken about 6 minutes per side, or until golden brown and an instant read thermometer registers 165°F. Spoon the raspberry mixture over the chicken before serving.

Recipe Notes

Adapted from Cooking Light May 2013