Introduction

Sweet and Spicy Jalapeno Raspberry Chicken combines tender chicken thighs with a vibrant raspberry glaze that balances sweetness, heat, and tang. This dish is perfect for those looking to impress with bold flavors and a touch of elegance.

A black pan holds four pieces of grilled chicken with a shiny, brown glaze and small dark grill marks. Each piece of chicken is topped with a bright red raspberry sauce. Around the chicken, fresh raspberries and slices of green jalapeno peppers are scattered, adding bright red and green colors. Small green fresh herb leaves are sprinkled above for decoration. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup raspberry preserves
2 tablespoons extra virgin olive oil (divided)
2 tablespoons soy sauce
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 teaspoon kosher salt (divided)
1/2 teaspoon black pepper (divided)
1/4 teaspoon red pepper flakes
1 pound boneless skinless chicken thighs
1/2 teaspoon chili powder
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, mix 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. Add the seasoned chicken thighs, working in batches if necessary.
Step 4: Sear the chicken for 5 minutes on one side until browned. Flip the chicken, reduce heat to medium-low, and cook another 5 minutes or until the internal temperature reaches 165°F.
Step 5: Remove chicken from the skillet and place it on a plate. Tent lightly with foil to keep warm.
Step 6: In the same skillet, add the sliced jalapeno peppers and the prepared raspberry glaze. Stir gently, scraping any browned bits off the pan.
Step 7: Carefully fold in the fresh raspberries, stirring lightly to coat them without breaking them apart.
Step 8: Return the chicken to the skillet. Spoon the glaze over the chicken and cook for about 1 minute until heated through.
Step 9: Serve the chicken warm, topped with the glazed jalapenos and raspberries.

Tips & Variations

For a milder dish, remove the seeds from the jalapeno before slicing to reduce the heat.
Substitute chicken breasts if preferred, but adjust cooking time to keep them juicy.
Use fresh or frozen raspberries; if frozen, thaw and drain excess liquid before using.
Pair with steamed rice or roasted vegetables for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to preserve the glaze’s texture and flavor. Avoid microwaving if possible to keep the raspberries intact.

How to Serve

In a black cast iron pan, there are four browned grilled chicken pieces arranged close to each other, each topped with a shiny red raspberry sauce. Bright red whole raspberries and dark green sliced jalapeños are scattered evenly around and on top of the chicken. Small green parsley leaves are sprinkled lightly over everything. The sauce around the chicken looks thick, dark, and glossy, covering the bottom of the pan. The scene rests on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the glaze ahead of time?

Yes, the glaze can be prepared a day in advance and stored in the refrigerator. Bring it to room temperature before using in the skillet.

What can I use if I don’t have raspberry preserves?

You can substitute with other berry preserves such as strawberry or blackberry, though the flavor will vary slightly. Fresh berries can also be blended with a little sugar as an alternative.