Sweet and Spicy Jalapeno Raspberry Chicken
A quick and flavorful dish featuring juicy chicken thighs glazed with a sweet raspberry sauce, highlighted by jalapenos and Dijon mustard for a delightful kick.
Ingredients
For the glaze
- 1 cup raspberry preserves This sweet base adds a creamy texture and vibrant flavor.
- 2 tablespoons extra virgin olive oil A healthy fat that helps balance sweetness with a rich finish.
- 2 tablespoons soy sauce Introduces umami.
- 1 tablespoon apple cider vinegar Adds tanginess.
- 1 tablespoon Dijon mustard Offers a hint of sophistication.
- 2 cloves garlic Minced for a fragrant kick.
- 1 teaspoon kosher salt Essential for enhancing flavors.
- 1/2 teaspoon black pepper Adds a subtle warmth.
- 1/4 teaspoon red pepper flakes For an extra kick.
For the chicken
- 1 pound boneless skinless chicken thighs Juicy and tender.
- 1 teaspoon kosher salt To season the chicken.
- 1/2 teaspoon black pepper A gentle touch.
- 1/2 teaspoon chili powder Introduces warm, earthy notes.
- 2 tablespoons extra virgin olive oil For searing the chicken.
- 1 medium jalapeno pepper Thinly sliced for spicy crunch.
- 1 cup fresh raspberries For garnish and flavor.
Instructions
Preparation
- Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat.
- Season the chicken thighs with kosher salt, black pepper, and chili powder.
Cooking
- Place the chicken thighs into the hot skillet, cooking for about 5 to 7 minutes on each side until golden brown.
- In a bowl, whisk together the glaze ingredients until well combined.
- Pour the glaze over the chicken and let simmer for an additional 3 to 5 minutes.
- Add the sliced jalapeno to the skillet.
- Remove from heat and serve garnished with fresh raspberries.
Notes
Add fresh herbs for extra flavor. Chicken breasts can be substituted for thighs, but will be less juicy. Marinating the chicken beforehand enhances flavor.