Description
Sweet and Spicy Jalapeño Raspberry Chicken combines tender chicken thighs with a vibrant raspberry glaze and a hint of jalapeño heat. Ready in just 25 minutes, this dish is perfect for family dinners or casual gatherings.
Ingredients
- 1 cup raspberry preserves
- 2 tbsp extra virgin olive oil
- 2 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 2 cloves garlic, minced
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 1 lb boneless skinless chicken thighs
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp chili powder
- 2 tbsp extra virgin olive oil
- 1 medium jalapeño, thinly sliced
- 1 cup fresh raspberries
Instructions
- In a medium bowl, whisk together raspberry preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes. Set aside.
- Season chicken thighs with salt, black pepper, and chili powder.
- Heat 2 tbsp olive oil in a large nonstick skillet over medium heat. Add chicken and sear 5 minutes per side, reducing heat to medium-low for the second side until internal temperature reaches 165°F. Remove chicken and tent with foil.
- In the same skillet, add sliced jalapeños and raspberry glaze. Stir to combine, scraping up browned bits.
- Add fresh raspberries, stirring lightly to coat without breaking them.
- Return chicken to skillet, spoon glaze over top, and cook 1 minute until heated through.
- Plate and serve immediately.
Notes
- Garnish with extra raspberries for presentation.
- Use a meat thermometer to ensure chicken reaches 165°F.
- Remove jalapeño seeds for milder heat.
- Let chicken rest under foil to keep it juicy.
- Use fresh raspberries for best flavor and color.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American