Introduction

Sweet and Spicy Jalapeno Raspberry Chicken is a delightful dish that balances bold flavors with a touch of sweetness. Juicy chicken thighs are glazed in a vibrant raspberry sauce with a spicy kick, making it perfect for an impressive weeknight dinner.

A close-up view of a spoon lifting a piece of glazed, golden-brown chicken, topped with a slice of bright green jalapeño and sprinkled with finely chopped red and green herbs. The chicken appears juicy with a shiny, sticky glaze that has visible bits of red seasoning. Around the spoon, more pieces of similarly glazed chicken mixed with red chili flakes and green jalapeño slices sit on a white marbled surface, creating a rich, colorful background. The scene captures a mix of textures, from the tender chicken to the fresh, crisp peppers, all highlighted with bright lighting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup raspberry preserves
2 tablespoons extra virgin olive oil (for glaze)
2 tablespoons soy sauce
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 teaspoon kosher salt (for glaze)
1/2 teaspoon black pepper (for glaze)
1/4 teaspoon red pepper flakes
1 pound boneless skinless chicken thighs
1 teaspoon kosher salt (for chicken)
1/2 teaspoon black pepper (for chicken)
1/2 teaspoon chili powder
2 tablespoons extra virgin olive oil (for cooking chicken)
1 medium jalapeno pepper, thinly sliced
1 cup fresh raspberries

Instructions

Step 1: In a medium bowl, whisk together 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. Set the glaze aside.
Step 2: In a small bowl, combine 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and chili powder. Season both sides of the chicken thighs evenly with this mixture.
Step 3: Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. When hot, add the chicken thighs in batches if needed. Sear for 5 minutes on one side.
Step 4: Flip the chicken, reduce heat to medium-low, and cook for another 5 minutes or until the internal temperature reaches 165°F (75°C).
Step 5: Remove chicken from skillet and place on a plate. Tent with foil to keep warm while preparing the glaze.
Step 6: In the same skillet, add sliced jalapeno peppers and the prepared raspberry glaze. Stir gently, scraping up any browned bits from the pan.
Step 7: Carefully stir in fresh raspberries, coating them without breaking them apart.
Step 8: Return the chicken to the skillet. Spoon glaze over the top and cook for about 1 minute until the chicken is heated through.
Step 9: Serve warm, spooning extra glaze and raspberries over the chicken for a vibrant, flavorful finish.

Tips & Variations

For a milder heat, remove the seeds from the jalapeno before slicing.
Substitute chicken breasts if preferred, but reduce cooking time to avoid drying out.
Add a splash of fresh lemon juice to the glaze for extra brightness.
Serve with rice or quinoa to soak up the delicious sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to preserve the texture of the chicken and raspberries. Avoid microwaving to keep the glaze from becoming too thick or separated.

How to Serve

A black cast iron pan filled with six pieces of golden-brown cooked chicken thighs, each topped with green jalapeno slices. Bright red raspberries are scattered all over and between the chicken pieces, adding vibrant color contrast. The chicken sits in a glossy sauce that has a dark and shiny texture, with small bits of herbs visible on the chicken. The pan is placed on a white marbled surface, and fresh green jalapeno peppers and more raspberries are near the pan’s edge. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries can be used. Add them towards the end of cooking to prevent them from breaking down too much.

Is this recipe gluten-free?

To keep the dish gluten-free, make sure to use gluten-free soy sauce or tamari in the glaze.