Jalapeno Raspberry Chicken
Jalapeno Raspberry Chicken pairs tender seared thighs with a glossy raspberry Dijon glaze and jalapeno topping. It is a bright family dinner for busy nights or special plates.
Equipment
- Large skillet
- Mixing bowl
- Whisk
- Tongs
- Instant-read thermometer
Ingredients
- 1 cup raspberry preserves
- 2 tablespoons extra virgin olive oil for the glaze
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 cloves garlic minced
- 1 teaspoon kosher salt for the glaze
- 1/2 teaspoon black pepper for the glaze
- 1/4 teaspoon red pepper flakes
- 1 pound boneless skinless chicken thighs
- 1 teaspoon kosher salt for the chicken
- 1/2 teaspoon black pepper for the chicken
- 1/2 teaspoon chili powder
- 2 tablespoons extra virgin olive oil for searing
- 1 medium jalapeno pepper thinly sliced
- 1 cup fresh raspberries
Instructions
- Whisk together the raspberry preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, salt, pepper, and red pepper flakes.
- Pat the chicken thighs dry and season them with kosher salt, black pepper, and chili powder.
- Heat olive oil in a wide skillet over medium high heat until the oil shimmers.
- Sear the chicken for 4 to 5 minutes per side until the outside is browned.
- Reduce the heat to medium, add the raspberry glaze, and spoon it around the chicken.
- Simmer for 6 to 8 minutes until the glaze thickens and the chicken reaches 165°F.
- Top with fresh raspberries and sliced jalapeno just before serving.
Notes
Storage: Store cooled chicken and glaze in an airtight container in the refrigerator for 3 to 4 days.
Reheating: Warm leftovers gently in a covered skillet over low heat with a splash of water until hot.
Freezing: Freeze the cooked chicken with glaze for up to 2 months, then add fresh raspberries after reheating.
Best Tips: Keep the heat moderate once the glaze is added because fruit preserves can scorch over high heat.
Sauce Tips: If the glaze gets too thick, loosen it with 1 to 2 tablespoons of water or chicken broth.
Variations: Use thin chicken breast cutlets, blackberry preserves, or seedless raspberry preserves when you want a slightly different finish.