1 1/2poundsboneless chicken thighs (skin on or removed)
1/4teaspoonfreshly ground black pepper
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.
Adapted from Cooking Light May 2013
Raspberry Chipotle Chicken Thighs https://handletheheat.com/chipotle-raspberry-chicken-thighs/ June 3, 2013