Sweet and Spicy Jalapeno Raspberry Chicken
This dish features juicy chicken thighs coated in a sweet and spicy raspberry glaze, topped with fresh jalapenos and raspberries.
Equipment
- Skillet
- Mixing bowl
Ingredients
For the Glaze
- ½ cup Raspberry preserves This is your sweet base that adds creamy texture and vibrant flavor.
- 2 tablespoon Extra virgin olive oil A healthy fat that helps to balance the sweetness.
- 2 tablespoon Soy sauce Brings a touch of umami that complements the sweet raspberry preserves.
- 1 tablespoon Apple cider vinegar Adds a tangy zest that elevates the flavor profile.
- 1 tablespoon Dijon mustard Gives a hint of spice and sophistication to the glaze.
- 2 cloves Garlic Minced for a fragrant kick.
- 1 teaspoon Kosher salt Essential for drawing out the flavors.
- ½ teaspoon Black pepper Adds subtle heat that complements the spices.
- ¼ teaspoon Red pepper flakes For an extra kick.
For the Chicken
- 1 lb Boneless skinless chicken thighs These are juicy and tender.
- 1 teaspoon Kosher salt Helps to season the chicken.
- ½ teaspoon Black pepper Adds a gentle warmth.
- 1 tablespoon Chili powder Introduces a warm, earthy note.
- 1 tablespoon Extra virgin olive oil Another layer of richness.
For the Topping
- 1 medium Jalapeno pepper Sliced thin for adding a spicy crunch.
- 1 cup Fresh raspberries Add flavor and stunning presentation.
Instructions
- In a mixing bowl, combine raspberry preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes to make the glaze.
- Season chicken thighs with kosher salt, black pepper, and chili powder. Heat olive oil in a skillet over medium heat and sear the chicken until cooked through.
- Pour the glaze over the chicken in the skillet and cook for an additional 5 minutes until the chicken is well coated and heated through.
- Remove from heat, top with sliced jalapeno and fresh raspberries before serving.
Notes
Serve with rice or a salad for a complete meal.