Bone-In Chicken Thighs, BBQ Sauce, Apple Cider Vinegar, Chipotle Chiles in Adobo, Apricot Preserves, Salt & Pepper
Preheat your oven to 425 degrees and grab a rimmed sheet pan or ceramic baking dish lined with nonstick foil. Lay those chicken thighs skin side up, season with salt & pepper. Bake for 40 to 45 mins.
Carefully deseed the chipotle pepper (gloves recommended), finely chop it, and then use the flat side of a large knife, like a chef's knife, to mash it into a paste-like consistency.
Add the mashed chipotle chile and the adobo sauce to the melted jam/vinegar combination, then stir in the barbecue sauce.