3 lbs. boneless, skinless, chicken thighs
1 tablespoon olive oil
¾ cup seedless raspberry preserves or jam
⅓ cup chili sauce
2 teaspoons lite soy sauce
1. Preheat the oven to 375 degrees F. Rinse the chicken under cold running water and pat dry with paper towels. Remove the excess fat.
2. Heat the oil in a large skillet over medium heat. Brown the chicken on both sides in two or three batches. Place the chicken in a 13 x 9 baking dish or a larger sheet pan.
3. Mix the preserves, chili sauce, and soy sauce in a bowl and pour over the chicken evenly.
4. Bake uncovered for 40 minutes.
Make Ahead Directions
Option 1: Combine all of the cooked and cooled ingredients in a gallon freezer bag. Remove as much air as possible, seal, and label the bag. Freeze up to 2 months. Reheat in a casserole dish (covered) about 40-50 minutes at 375ºF. Separate the chicken with a fork during the last 15 minutes of cooking so it cooks evenly. If you want to brown it a bit, remove the foil during the last 5 minutes or so.
Option 2: (I prefer this option.) Combine all of the uncooked ingredients in a large freezer bag. Remove as much air as possible, seal, and label the bag. Freeze up to 2 months. If you freeze everything uncooked in the bag, you don’t need to brown the chicken before you freeze it or after it is thawed. It will turn out fine. I like to thaw it out in the refrigerator the night before I make it. Just pour it all in a casserole dish or a larger sheet pan when you want to cook it. Bake at 375ºF for 40 minutes.