Wednesday, September 23, 2009

Raspberry Glazed Chicken

1.5 lbs chicken breasts or thighs
3/4 c. raspberry jam
3/4 c. ketchup
1/8 c. white vinegar
1 tsp Worcestershire sauce
1 tsp chili powder
1/8 tsp salt

In a small bowl, combine jam, ketchup, vinegar, Worcestershire sauce, chili powder and salt, stirring well. Put chicken in a freezer bag and pour sauce over top. Seal, label, and freeze.

Serving day: Thaw chicken in refrigerator overnight. Grill or bake at 350F for 35-45 minutes (time will vary depending on chicken pieces you chose) until juices run clear and thermometer registers 165F.

1 comment:

Nikki said...

This was SO good! It was an unexpected taste - in a good way. I thought it'd be much sweeter, but had a nice smoky flavor. My kids ate it up!