Jalapeno Raspberry Chicken
A quick and delicious dish that combines sweet raspberry preserves with spicy jalapenos to create a delightful chicken dinner in just 25 minutes.
Ingredients
For the glaze
- 1 cup raspberry preserves Sweet base that adds creamy texture and vibrant flavor.
- 2 tablespoons extra virgin olive oil Helps to balance the sweetness.
- 2 tablespoons soy sauce Adds umami flavor.
- 1 tablespoon apple cider vinegar Provides tangy zest.
- 1 tablespoon Dijon mustard Adds hint of spice.
- 2 cloves garlic Minced for flavor.
- 1 teaspoon kosher salt Essential for flavor.
- 1/2 teaspoon black pepper Adds subtle heat.
- 1/4 teaspoon red pepper flakes For extra kick.
For the chicken
- 1 pound boneless skinless chicken thighs Juicy and tender.
- 1 teaspoon kosher salt For seasoning.
- 1/2 teaspoon black pepper Enhances flavor.
- 1/2 teaspoon chili powder Adds earthiness.
- 2 tablespoons extra virgin olive oil For cooking the chicken.
- 1 medium jalapeno pepper For garnish.
- 1 cup fresh raspberries For garnish.
Instructions
Preparation
- In a bowl, whisk together the raspberry preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes until well combined. Set aside.
- Season both sides of the chicken thighs with kosher salt, black pepper, and chili powder.
Cooking
- Heat the remaining olive oil in a large skillet over medium-high heat.
- Add the chicken thighs to the skillet and cook for about 6-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F).
- Pour the raspberry glaze over the chicken, allowing it to simmer for a few minutes to thicken slightly and caramelize.
- While the chicken is cooking, thinly slice the jalapeño pepper.
- Once the chicken is fully cooked, sprinkle the sliced jalapeños over the top and let them soften slightly in the glaze.
- Serve the chicken hot, garnished with fresh raspberries.
Notes
Perfect for meal prep; you can whip up the glaze in advance and marinate the chicken thighs for a couple of hours. Leftovers make great wraps or salads.