1 1/2 lbs chicken pieces (breasts, thighs, legs, etc)
3/4 cup rasberry jam
3/4 cup ketchup
1/8 cup white vinegar
1 tsp Worcestershire sauce
1 tsp chili powder
1/8 tsp salt


In a small bowl, combine jam, ketchup, vinegar, Worcestershire sauce, chili powder and salt, stirring well. Put chicken in a ziploc bag or freezer container and pour sauce over top. Refrigerate for about 1 hr, turning every 15-20 minutes. Place container or bag in freezer.

To cook:
Thaw chicken in refrigerator over night. Remove chicken from container or ziploc and barbeque on the grill, or cook in the oven at 350F for 35-45 minutes (time will vary depending on chicken pieces you chose) until juices run clear and thermometer registers 165F. Great over rice