Go Back

Sweet and Spicy Jalapeno Raspberry Chicken

A delicious fusion of sweet raspberries and spicy jalapeños, this chicken dish brings vibrant flavors and a touch of culinary adventure to your dinner table.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Fusion, Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

For the 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 Use thighs for juiciness.
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chili powder
  • 2 tablespoons extra virgin olive oil For cooking.
  • 1 medium jalapeno pepper, thinly sliced Remove seeds for milder heat.
  • 1 cup fresh raspberries Substitute with gently thawed frozen raspberries if needed.

Method
 

Prepare the Glaze
  1. In a medium bowl, mix together the raspberry preserves, 2 tablespoons olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and red pepper flakes until well incorporated. Set this mixture aside.
Season the Chicken
  1. In a small bowl, combine 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and chili powder. Evenly apply this seasoning to both sides of the chicken thighs.
Cook the Chicken
  1. Add 2 tablespoons of olive oil to a large nonstick skillet over medium heat. Once hot, add the seasoned chicken thighs and sear for 5 minutes on one side.
  2. Flip, reduce heat to medium-low, and cook for an additional 5 minutes, or until the internal temperature reaches 165°F.
  3. Remove chicken and tent with aluminum foil to keep warm.
Finish the Dish
  1. In the same skillet, add sliced jalapeños and the raspberry glaze, stirring to combine.
  2. Add fresh raspberries gently and coat them in the glaze.
  3. Return chicken to the skillet, spoon glaze over, and heat through for about 1 minute.
  4. Plate and enjoy immediately.

Notes

Serve this on a bed of jasmine rice or tuck slices into warm corn tortillas topped with pickled onions and cilantro. Refrigerate leftovers in an airtight container for up to 3 days.