Red Raspberry Chicken

Red Raspberry Chicken


- 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 


- Preheat your oven grill to 300°F (150°C).

- In a small bowl, mix together 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.

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