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Jalapeno Raspberry Chicken Recipe

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This Jalapeno Raspberry Chicken recipe features tender boneless chicken thighs cooked in a flavorful raspberry glaze infused with a hint of heat from jalapenos and chili powder. The combination of sweet raspberries and spicy peppers creates a delightful balance of flavors, making it a vibrant and delicious dish perfect for a weeknight dinner or a special occasion.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Raspberry Glaze

  • ½ cup (160 g) raspberry preserves
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon soy sauce
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic, minced
  • ½ teaspoon kosher salt
  • ⅛ teaspoon black pepper
  • ⅛ teaspoon red pepper flakes

Chicken

  • 2 pounds boneless skinless chicken thighs
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon chili powder
  • 2 tablespoons extra virgin olive oil
  • 1 medium jalapeno pepper, thinly sliced
  • 1 cup (123 g) fresh raspberries

Instructions

  1. Prepare the Raspberry Glaze: In a medium bowl, combine the raspberry preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes. Mix until well incorporated and set aside.
  2. Season the Chicken: In a small bowl, mix kosher salt, black pepper, and chili powder. Evenly apply this seasoning blend over the boneless skinless chicken thighs to ensure they are well flavored.
  3. Cook the Chicken: Heat a large nonstick skillet over medium heat and add the olive oil. Once hot, add the seasoned chicken thighs. Cook for 5 minutes on one side without moving to develop a good sear.
  4. Flip and Continue Cooking: Flip the chicken thighs, reduce the heat to medium-low, and cook for an additional 5 minutes or until the internal temperature reaches 165°F (74°C), ensuring the chicken is cooked through and juicy.
  5. Rest the Chicken: Remove the chicken from the skillet and transfer to a plate. Tent with aluminum foil to keep warm while preparing the sauce in the same skillet.
  6. Make the Sauce: Add the sliced jalapeno peppers and prepared raspberry glaze to the skillet. Stir well, scraping up any browned bits from the bottom of the pan to incorporate flavor.
  7. Add Fresh Raspberries: Gently fold in the fresh raspberries, taking care not to crush them too much. This adds fresh fruity bursts to the glaze.
  8. Reheat Chicken in Glaze: Return the chicken thighs to the skillet, spooning the glaze and raspberries over the top. Cook for about one minute more until the chicken is heated through and well coated with the flavorful sauce.
  9. Serve: Serve the chicken warm, spooning extra glaze and raspberries over each portion for a beautiful and tasty presentation.

Notes

  • Use fresh or frozen raspberries if fresh are unavailable; thaw frozen raspberries before use.
  • Adjust the jalapeno quantity to control the heat level according to your preference.
  • Chicken thighs are preferred for their juiciness, but boneless skinless chicken breasts can be used as a leaner alternative with adjusted cooking time.
  • Ensure the internal temperature of the chicken reaches 165°F for safe consumption.
  • For a thicker glaze, simmer the sauce for a few minutes before adding fresh raspberries.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: American

Find it online: https://iamstarved.com/jalapeno-raspberry-chicken-recipe/