You guys, summer is practically here. We’ve been steadily climbing into the 100s temperature wise meaning I go outside less and less unfortunately. You know what else is unfortunate about summer? All my TV shows are on hiatus!! I need some recommendations for summer TV watching, please. Sure, sure summer is filled with things like sangria, burgers, ice cream sandwiches, beaches, colorful clothes, and suntans. Well, your summer might include these things if you’re lucky. But here in Phoenix it’s basically a house arrest sentence. But hey, at least it’s a dry heat… right?
These chicken thighs would make an excellent weeknight summer meal because they’re fast, don’t require you to crank your oven, and are full of bright flavor. What’s your favorite, or least favorite, part of summer?
Taste: Sweet, spicy, fruity, smokey, savory. A lot of flavor in just a few ingredients.
Texture: I love how moist and tender chicken thighs are.
Ease: Absurdly easy and fast.
Appearance: Thighs probably won’t win any beauty awards (unless they’re Beyonce’s) but this dish doesn’t look half bad after the bright sauce is poured on top.
Pros: Fast, flavorful, healthy – great for a weeknight meal. You can cut back on the chipotle if your family can’t handle much spice.
Would I make this again? Yes!
Raspberry Chipotle Chicken Thighs
Yield: 4 servings
2 tablespoons seedless raspberry jam
1 lime, zested and juiced
1 tablespoon minced chipotle chile in adobo sauce
1 garlic clove, minced
2 teaspoons canola oil
1 1/2 pounds boneless chicken thighs (skin on or removed)
1/4 teaspoon salt
1/4 teaspoon freshly 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