Chicken Thighs with Raspberry BBQ Sauce

4 Servings

This recipe will give you just a little different take on the typical BBQ chicken. The homemade BBQ sauce that uses either fresh or frozen raspberries (which are almost ready to pick) gives the sauce a bit of sweetness and a bright beautiful color. You can also prepare the chicken on the grill, if desired. 

Ingredients

• 2 tablespoons extra-virgin olive oil, divided

• 1 small onion, chopped

• ¼ cup packed light brown sugar

• 1 tablespoon cider vinegar

• 2 teaspoons Worcestershire sauce

• ½ teaspoon freshly ground pepper, divided

• 1/4 teaspoon salt

• ¼ cup ketchup

• 2 cups frozen raspberries

• 2 cloves garlic, minced

• 1.5 lb. b/s chicken thigh (or breast if you prefer)

Directions

1. Preheat oven to 425 degrees F.

2. Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, until starting to soften, about 2 minutes. Add raspberries, ketchup, brown sugar, vinegar, Worcestershire and 1/4 teaspoon pepper; stir to combine. Bring to a simmer and cook, stirring, until the onion and rhubarb are soft, about 10 minutes. Cover and remove from heat. Strain partially to remove excess seeds.

3. Meanwhile, heat the remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Sprinkle chicken with salt and the remaining 1/4 teaspoon pepper; add to the skillet and cook until browned on all sides, about 4 minutes.

4. Transfer the skillet to the oven and continue to cook chicken until a thermometer reads 180. Transfer the chicken to a clean cutting board and let rest for 5 minutes. Slice and serve with the sauce.