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.
1 1/2poundsboneless chicken thighs (skin on or removed)
1/4teaspoonsalt
1/4teaspoonfreshly ground black pepper
Instructions
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.
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.