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Jammin' Chicken

(3 Votes)
SERVES
4
COOK TIME
1 Hr

When people get together to play really good, upbeat music, some people say they're "jammin'". And I say that when chicken is this good it deserves the same description. Oh, and the raspberry jam is what gives it the really "jammin'" taste!

What You'll Need:
  • 4 chicken leg-thigh quarters (3½ to 4 pounds total), skin removed
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup seedless red raspberry jam
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon light soy sauce
  • 1/8 teaspoon crushed red pepper
What To Do:
  1. Preheat the oven to 375 degree F.

  2. Place the chicken in a 9" x 13" glass baking dish that has been coated with nonstick vegetable spray; sprinkle with the salt and black pepper.

  3. In a small saucepan, combine the remaining ingredients over low heat for about 1 minute, or until the jam melts and the sauce is smooth and bubbly. Spoon half of the raspberry mixture over the chicken; cover with aluminum foil and bake for 50 to 55 minutes, or until no pink remains and the juices run clear.

  4. Remove from the oven; spoon the remaining sauce over the chicken, and return the chicken to the oven for 5 minutes, uncovered, or until the sauce glazes the chicken.
Notes

Apple cider vinegar will do if you don't have any balsamic vinegar.

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