Sheet-Pan Chicken With Raspberry Chipotle, in 35 Minutes

If you only ever scoop a chip into the Raspberry BBQ Chipotle, you are using maybe 30% of its life. The remaining 70% is glaze.

This is the recipe we send people who buy a jar and ask, "...and now what?"

The recipe

Serves 4 · 35 minutes total · One sheet pan

What you need

• 1.5 lb bone-in, skin-on chicken thighs (4–6 pieces)
• 1 large red onion, cut into wedges
• 2 cups broccoli florets
• 2 tbsp olive oil
• ½ tsp kosher salt
• ¼ tsp black pepper
• ¾ cup Jose Madrid Raspberry BBQ Chipotle, divided

What you do

1. Preheat oven to 425°F.
2. Toss chicken, onion, and broccoli on a sheet pan with olive oil, salt, and pepper. Push the chicken to one side so it doesn't steam the veg.
3. Roast 20 minutes.
4. Glaze. Pull the pan. Brush the chicken with ½ cup of the Raspberry BBQ Chipotle, generously. Return to the oven for 10–12 minutes, until the skin is dark and crackly and the glaze has caught in spots.
5. Finish. Off the heat, drizzle the remaining ¼ cup over everything. Let it rest 3 minutes. Serve.

Why it works

The chipotle does the heat. The raspberry caramelizes. The chicken skin holds the glaze in place instead of letting it puddle and burn. This is the same trick a steakhouse uses with a bourbon glaze; we just got there with a jar.

Don't skip the final drizzle

The roasting concentrates the salsa and dulls the brightness. The cold drizzle at the end puts the fresh back in.

Want to try it without committing? Add a single jar to your next order — or grab a Bundle Deal and pair it with the Cilantro Green Olive for an A/B weeknight test.