Ingredients:
- 6 chicken thighs
- Salt and pepper to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1/4 cup Papa Jacks Fin & Feather Marinade
- For the Raspberry Finishing Sauce
- 2 Tbsp olive oil
- 1 cup onion, chopped
- 1 cup raspberry preserves
- ¼ cup balsamic vinegar
- 1 tsp black pepper
Instructions:
- Preheat your oven grill to 300°F (150°C).
- In a small bowl, mix the salt, pepper, garlic powder, & onion powder.
- Season the chicken thighs evenly with the spice mixture on both sides.
- Brush a thin coat of Papa Jacks Fin & Feather marinade onto each chicken thigh.
- Smoke or bake for about 40 minutes, or until chicken reaches an internal temp of 165°F (74°C).
- In a pan, sauté the onion in oil over medium heat.
- Once the onions are soft and translucent, add the raspberry preserves, balsamic vinegar, and black pepper. Stir over medium heat until the preserves melt and the mixture is well blended.
- Once internal temperature is reached, remove the chicken from the oven or grill and baste thoroughly with the raspberry finishing sauce, coating evenly.
- Return the sauced chicken thighs to the oven or grill and cook for an additional 5 minutes to allow the sauce to set.