Sweet & Spicy Free-Range Chicken Thighs
1-2 lbs. Chicken Thighs
1 med. chopped onion
3 chipotle peppers in adobo sauce, chopped (more if you love heat!)
1/4 C Worchestershire sauce
3/4 C Apple Butter
3 T minced or crushed garlic
*A splash of bourbon in the marinade is a wonderful addition too.
Place everything in a sealed container or baggie and refrigerate for at least two hours. Line a cassarole dish with foil, then spray it with non-stick spray or rub it generously with olive oil or butter. Place thighs on the foil skin side up, then cover with the marinade. Cover the dish with foil and bake 30-45 minutes at 425 degrees, taking the foil off the last 10 minutes to crisp the skin.
Note: Free-range chicken is MUCH leaner (& healthier) than traditional, store bought chicken. It must be cooked with the skin on to retain it's moisture or it will become dry & tough.
This recipe is wonderful served warm or cold on a picnic!