RASPBERRY INFUSED CHICKEN
Raspberry Infused Chicken
- Cooking Time: 25-30
- Servings: 4
- 4 large chicken thighs
- 1/2 - 3/4 standard bottle of raspberry vinaigrette
- 1 small jar of raspberry jam
- 1 tablespoon garlic
- chopped parsley
Combine all the above ingredients except chicken.
Place chicken in a ziploc bag and pour marinade over chicken.
Allow chicken to marinade overnight.
Place chicken on baking pan and discard marinade.
Bake chicken at 375 for 25-30 minutes or until juices run clear.
Top with fresh chopped parsley.