Apple Butter and Chipotle Chicken

6-8  chicken thighs, boneless or bone-in
3 to 5 chipotles in adobo sauce, roughly chopped, plus 1 tbsp adobo sauce
1 medium yellow onion, roughly chopped
6 cloves garlic, minced
¼ cup coconut aminos - or soy sauce
¾ cup apple butter - store-bought or homemade
1 tablespoon sea salt
1 tablespoon ground black pepper

To a blender, or food processor combine minced garlic, chopped onion, chipotles, coconut aminos, and apple butter. Pulse until well blended.

To a gallon sized bag, or large bowl, mix chicken thighs with marinade, salt and pepper. Fully coat chicken with marinade. Refrigerate for at least 3 hours, up to 6 hours.

Preheat oven to 425F. Line a baking dish with foil or parchment paper, spray it with cooking spray. Place marinated chicken thighs skin up in baking dish.

Bake for 25-30 minutes, until chicken is cooked, and no longer pink. Remove from oven, and allow to rest for 7-10 minutes, before serving.