Jammin' Chicken

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

Preheat the oven to 375 degree F.
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.
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.
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.