Description
A flavorful and vibrant dish, Jalapeno Raspberry Chicken pairs tender, juicy chicken thighs with a sweet and tangy raspberry glaze spiced with jalapeno for a perfect balance of heat and sweetness. This skillet-cooked recipe is straightforward and ideal for a quick yet impressive weeknight meal.
Ingredients
Scale
Raspberry Glaze
- ½ cup (160 g) raspberry preserves
- 1 tablespoon extra virgin olive oil
- 1 teaspoon soy sauce
- 1 teaspoon apple cider vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic, minced
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon red pepper flakes
Chicken
- 2 pounds boneless skinless chicken thighs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon chili powder
- 2 tablespoons extra virgin olive oil
- 1 medium jalapeno pepper, thinly sliced
- 1 cup (123 g) fresh raspberries
Instructions
- Prepare the Raspberry Glaze: In a medium bowl, combine the raspberry preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes. Mix thoroughly until well incorporated. Set aside to allow the flavors to meld.
- Season the Chicken: In a small bowl, blend the kosher salt, black pepper, and chili powder. Evenly coat the chicken thighs with this seasoning mixture, ensuring each piece is well seasoned.
- Cook the Chicken: Heat 2 tablespoons of extra virgin olive oil in a large nonstick skillet over medium heat. Once hot, add the seasoned chicken thighs, working in batches if necessary. Cook for about 5 minutes on one side without disturbing them, then flip.
- Finish Cooking: Reduce the heat to medium-low and cook the chicken for an additional 5 minutes or until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and place on a plate, tenting with aluminum foil to keep warm.
- Make the Glaze and Add Jalapenos: To the same skillet, add the sliced jalapeno peppers and prepared raspberry glaze. Stir to combine, scraping up any browned bits from the pan to intensify the flavor.
- Add Fresh Raspberries: Gently stir in the fresh raspberries, careful not to break them up too much so they retain texture and freshness.
- Combine Chicken and Glaze: Return the chicken thighs to the skillet, spooning the glaze over the top. Cook for about 1 minute until the chicken is heated through and well coated in the flavorful glaze.
Notes
- Use fresh raspberries for a burst of bright flavor, but frozen raspberries can be substituted if needed.
- Adjust the jalapeno quantity based on your preferred spice level; removing the seeds reduces heat.
- This recipe works great with chicken breasts if preferred, but cook times will vary.
- Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
- For a thicker glaze, simmer it separately until reduced before adding to the skillet.
