Raspberry Chipotle Chicken Thighs Recipe

Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 4 servings


3/4 cup Skinnygirl™ Raspberry Dressing, divided
2 tablespoons lime juice divided
1 clove garlic, minced
1 teaspoon ground cumin
4 boneless, skinless chicken thighs
1 tablespoon avocado oil
1 canned chipotle chili pepper in adobe, chopped
2 tablespoons adobe sauce from can
½ cup chicken stock
Cilantro and fresh raspberries for ganish


  1. Combine ¼ cup Skinnygirl Raspberry Dressing, 1 tablespoon lime juice, cumin and garlic. Season with salt. Marinate 15 to 30 minutes.
  2. Heat oil in large nonstick skillet over medium-high heat. Brown chicken thighs on both sides.
  3. Meanwhile, combine remaining Dressing, remaining lime juice, chipotle peppers, adobo and chicken broth. Add to skillet and simmer chicken 10 minutes or until thoroughly cooked.
  4. Serve chicken with sauce and garnish with raspberries and cilantro.