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Raspberry Chicken
Ingredients
3 lbs. boneless, skinless, chicken thighs
1 tablespoon olive oil
¾ cup seedless raspberry preserves or jam
⅓ cup chili sauce
2 teaspoons lite soy sauce
Directions
1. Preheat the oven to 375 degrees F. Rinse the chicken under cold running water and pat dry with paper towels. Remove the excess fat.
2. Heat the oil in a large skillet over medium heat. Brown the chicken on both sides in two or three batches. Place the chicken in a 13 x 9 baking dish or a larger sheet pan.
3. Mix the preserves, chili sauce, and soy sauce in a bowl and pour over the chicken evenly.
4. Bake uncovered for 40 minutes.
Make Ahead Directions
Option 1: Combine all of the cooked and cooled ingredients in a gallon freezer bag. Remove as much air as possible, seal, and label the bag. Freeze up to 2 months. Reheat in a casserole dish (covered) about 40-50 minutes at 375ºF. Separate the chicken with a fork during the last 15 minutes of cooking so it cooks evenly. If you want to brown it a bit, remove the foil during the last 5 minutes or so.
Option 2: (I prefer this option.) Combine all of the uncooked ingredients in a large freezer bag. Remove as much air as possible, seal, and label the bag. Freeze up to 2 months. If you freeze everything uncooked in the bag, you don’t need to brown the chicken before you freeze it or after it is thawed. It will turn out fine. I like to thaw it out in the refrigerator the night before I make it. Just pour it all in a casserole dish or a larger sheet pan when you want to cook it. Bake at 375ºF for 40 minutes.
08353700
this looks so yummy! :) i'm going to try it this way - and then make it again with lingonberry preserves! ;]
1/3 C of chili sauce?? Here in Mexico where I live they don't sell it, is there anything we can substitute it with?
Hi Susan,
This might sound weird but you could try ketchup. Ketchup was found in the original recipe. Try 1/4 cup and see what you think.
I've nominated you for a Sunshine Award!
http://sallyleebythesea.blogspot.com/2010/03/sunshine-award-acceptance-nominations.html
This recipe looks really great. I’d love for you to come add it to my New Link Party at Future Expat. This week’s required ingredient is Chicken. Whether or not you stop by, I’m pinning it now to my food board because I definitely have to give this a try (though I’ll probably try it with my black raspberry preserves).
Jessica says
Could you do this in the crockpot and if so, what settings?
Jessica,
This recipe really comes out better in the oven. The sauce clings to the chicken nicely in the oven.
Jess says
When freezing, should you brown the chicken first then mix and freeze?
haelz says
What type of chili sauce? Like the Heinz type (I am assuming this BUT dont want to totally assume and not ask) or like sriracha or tabasco?