Season the chicken thighs with salt and pepper.

Bake them at 375 degrees, roughly 20-25 minutes.

In the meantime, remove tamarind shells and place in stockpot with 2 cups of water and piloncillo, or brown sugar.

Bring to a boil, and let boil for 1 minute.

Reduce flame and let cook for 10-15 minutes.

Remove from flame and let cool until it comes to room temperature.

Remove the seeds from the tamarind.

In a blender, add chipotle, tamarind, the water that it was cooked in. Add more water if until you reach desired thickness. Taste for good measure.

With a cooking brush, baste the chicken. Bake for 5 minutes. Baste the bottom of the chicken, and bake for an additional 5 minutes.

Enjoy!