How to make Raspberry Chipotle Chicken

This is easier than it looks.

Instructions

Difficulty: Moderate

Things You’ll Need:

• 1 cup sugar
• 1 cup water
• 1 cup raspberries
• 1 cup red jalapeño peppers
• 1 cup cider vinegar
• 1 cup raspberry puree
• 1 cup raspberry juice concentrated
• 1 cup modified cornstarch
• 1 teaspoon salt
• 1 tablespoon chipotle peppers
• 1 tablespoon white vinegar
• 1 tablespoon of dried garlic

1. mix the 1 cup raspberries, 1 cup red jalapeño peppers, 1 tablespoon of dried garlic, and 1 tablespoon chipotle peppers in a blender until blended thoroughly.
2. In a pot on the stove over medium heat, mix the 1 cup sugar, 1 cup water, 1 cup cider vinegar, 1 cup raspberry puree, 1 cup raspberry puree, 1 cup modified cornstarch, 1 teaspoon salt, 1 tablespoon white vinegar together and bring to a slight boil.
3. Once it starts to bowl, add the mixture from the blender. Turn down to simmer and cover for 5 minutes.
4. Take 6 boneless pieces of chicken. Take a fork and poke holes all in the chicken on both sides. Put in a 13 x 9 dish and add sauce. Cover with aluminum foil and refrigerate for 2 hours.
5. Preheat oven to 375. Place entire container in over for 30 minutes and bake.
   Exception is to use a grill the last 5 minutes.