Sweet and Spicy Jalapeno Raspberry Chicken Recipe
A vibrant and flavorful Sweet and Spicy Jalapeno Raspberry Chicken combining juicy seared chicken thighs with a tangy, sweet raspberry glaze infused with garlic, Dijon mustard, and a kick of jalapeno heat. Perfect for an easy yet impressive stovetop dinner that balances sweet, spicy, and savory notes beautifully.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili powder
- 2 tablespoons extra virgin olive oil
For the Topping
- 1 medium jalapeno pepper, thinly sliced
- 1 cup fresh raspberries
Instructions
- Prepare the glaze: In a medium bowl, combine raspberry preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes. Mix well until all ingredients are fully incorporated and set aside to meld flavors.
- Season the chicken: In a small bowl, mix kosher salt, black pepper, and chili powder. Evenly coat both sides of the chicken thighs with this seasoning blend to infuse them with a well-rounded flavor base.
- Sear the chicken: Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat. When hot, add the seasoned chicken thighs carefully, cooking in batches as necessary to avoid overcrowding the pan.
- Cook the chicken: Sear the chicken on one side for 5 minutes until nicely browned. Flip the chicken, reduce heat to medium-low, and cook for another 5 minutes or until the internal temperature reaches 165°F, ensuring the meat is fully cooked and juicy.
- Rest the chicken: Remove chicken from the skillet and transfer to a plate. Cover loosely with aluminum foil to keep warm while you prepare the glaze sauce in the same skillet.
- Make the glaze with jalapenos: Add sliced jalapenos to the skillet along with the prepared raspberry glaze. Gently stir to combine and scrape any flavorful browned bits off the pan’s bottom to deepen the sauce.
- Add fresh raspberries: Carefully stir in fresh raspberries, coating them with the glaze while keeping them mostly intact to add fresh bursts of flavor and beautiful presentation.
- Combine and heat through: Return the cooked chicken thighs to the skillet, spoon the glaze generously over the top, and cook for about 1 minute to reheat the chicken and allow flavors to meld.
- Serve: Plate the warm Jalapeno Raspberry Chicken immediately, enjoying the balance of sweet, tangy, and spicy flavors in every bite.
Notes
- Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F.
- Adjust the amount of jalapeno and red pepper flakes to control the heat level.
- Fresh raspberries should be added gently to avoid mashing them during cooking.
- Serve with a side of steamed rice or a fresh green salad to balance the richness.
- Leftovers can be refrigerated for up to 2 days and gently reheated on the stovetop.
Keywords: jalapeno raspberry chicken, sweet and spicy chicken, raspberry glaze chicken, stovetop chicken recipe, easy chicken dinner, spicy sweet chicken thighs
