Raspberry Chipotle BBQ Chicken

Ingredients

• 1 Tbsp vegetable oil
• 1/2 medium yellow onion
• 2 cloves garlic
• 8 oz can tomato sauce
• 1 cup raspberry jam
• 1/4 cup cider vinegar
• 1 pepper + sauce chipotle peppers in adobo
• 4 lbs chicken thighs

Directions

1. Chop the onion and garlic into a fine dice. Warm the vegetable oil in a sauce pan over medium heat, then cook the onion and garlic until tender, about 3-5 minutes. While they soften, roughly chop 1 chipotle pepper and set aside 1 Tbsp of adobo sauce from the can.
2. When the onion and garlic are ready, add the tomato sauce, raspberry jam, cider vinegar, chopped chipotle pepper, and reserved adobo sauce. Stir to combine, bring the mixture to a simmer, and let it cook for about 45 minutes, stirring now and then. Take the sauce off the heat and let it cool; it will thicken as it sits.
3. Pull the skin from the chicken and trim away any extra fat. The skin should come off fairly easily, though a small sharp knife can help loosen stubborn spots. Heat the oven to 375 degrees.
4. Line a baking sheet with aluminum foil and coat it with non-stick spray. Set the chicken thighs on the prepared tray and brush them with BBQ sauce. Pour a little sauce into a separate bowl before brushing so the remaining batch does not come into contact with raw chicken.
5. Transfer the BBQ chicken to the oven and bake for 45 minutes. At the fifteen-minute and thirty-minute points, remove the tray and brush the chicken with more sauce.