Jammin' Chicken

• 4 chicken leg-thigh quarters (31/2 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
• Apple cider vinegar will do if you don't have any balsamic vinegar.
• 1 tablespoon light soy sauce
• 1/8 teaspoon crushed red pepper

1. Preheat the oven to 375 degree F.
2. 2. 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.
3. 3. 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.
4. 4. 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.
5. Notes

chicken, salt, black pepper, seedless red raspberry, balsamic vinegar, apple cider vinegar will, soy sauce, red pepper

Taken from www.epicurious.com/recipes/member/views/jammin-chicken-52879951 (may not work)