Go Back

Sweet and Spicy Jalapeno Raspberry Chicken

A vibrant dish that pairs tart raspberries with jalapeño heat, creating a deliciously bold chicken recipe perfect for dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Raspberry Glaze
  • 1 cup raspberry preserves
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
For the Chicken
  • 1 pound boneless skinless chicken thighs
  • 1 teaspoon kosher salt For seasoning chicken
  • 1/2 teaspoon black pepper For seasoning chicken
  • 1/2 teaspoon chili powder For seasoning chicken
  • 2 tablespoons extra virgin olive oil For cooking chicken
  • 1 medium jalapeno pepper, thinly sliced Seeded for milder heat, if desired.
  • 1 cup fresh raspberries For garnish and flavor

Method
 

Preparation
  1. In a medium bowl, mix 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 incorporated. Set this mixture aside.
  2. In a small bowl, combine kosher salt, black pepper, and chili powder. Apply this seasoning to both sides of the chicken thighs.
Cooking
  1. Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat.
  2. Add the seasoned chicken thighs and sear for 5 minutes on one side.
  3. Flip the chicken and cook for another 5 minutes, or until the internal temperature reaches 165°F.
  4. Remove the chicken from the skillet and tent with foil to keep warm.
  5. In the same skillet, add the thinly sliced jalapeño and the raspberry glaze, stirring gently.
  6. Add the fresh raspberries, coat lightly, then return the chicken to the skillet and spoon glaze over it, heating through for about 1 minute.
Serving
  1. Serve warm, sliced over coconut-lime rice or charred corn tortillas, garnished with cilantro, a squeeze of lime, and extra fresh raspberries.

Notes

For storage, cool to room temperature and transfer to an airtight container. Refrigerate up to 3-4 days. Reheat gently in a skillet over low heat. For longer storage, freeze portions in containers for up to 2 months.