Name: Sweet and Spicy Jalapeno Raspberry Chicken in Just 25 Minutes Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 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; 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; 1 medium jalapeno pepper, thinly sliced; 1 cup fresh raspberries

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Introduction

Sweet and Spicy Jalapeno Raspberry Chicken is a vibrant dish that comes together in just 25 minutes. The combination of juicy chicken thighs with a tangy raspberry glaze and a spicy kick makes for a delightful and flavorful meal perfect for any night of the week.

A black cast iron pan filled with several pieces of golden-brown grilled chicken evenly spaced around the pan. Bright red raspberries are scattered between the chicken pieces, some resting on top, adding a fresh pop of color. Small green jalapeño slices with visible seeds and fresh cilantro leaves are sprinkled throughout the dish, providing contrast and texture. A glossy reddish-brown sauce is drizzled over and pooling slightly in the pan beneath the chicken and berries. The pan is placed on a white marbled texture surface with a gray and white cloth partially visible at the bottom right. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: In a medium bowl, whisk together raspberry preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes until well combined. Set aside.
Step 2: In a small bowl, mix kosher salt, black pepper, and chili powder. Season both sides of the chicken thighs evenly with this spice blend.
Step 3: Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat. Once hot, add the seasoned chicken thighs. Cook for 5 minutes on one side without moving.
Step 4: Flip the chicken, reduce heat to medium-low, and cook for another 5 minutes or until the internal temperature reaches 165°F (74°C).
Step 5: Transfer the cooked chicken to a plate and tent loosely with foil to keep warm.
Step 6: In the same skillet, add the sliced jalapeno peppers and the prepared raspberry glaze. Stir gently, scraping up any browned bits from the pan to incorporate flavor.
Step 7: Add the fresh raspberries to the skillet, stirring lightly to coat them in the glaze without breaking them too much.
Step 8: Return the chicken to the skillet. Spoon the glaze over the top and cook for about 1 minute, just until the chicken is heated through.
Step 9: Serve the chicken warm, topped with the jalapeno and raspberry glaze for a colorful and flavorful meal.

Tips & Variations

For less heat, remove the seeds from the jalapeno before slicing.
Use fresh raspberries for a vibrant flavor and better texture in the glaze.
Let the chicken rest tented with foil after cooking to keep it juicy and warm.
You can substitute chicken breasts if preferred, but adjust cooking time accordingly.

Storage

Store leftover chicken and glaze 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 reheating in the microwave to keep the chicken tender.

How to Serve

This image shows a black pan filled with browned, grilled pieces of chicken arranged closely together, each piece glazed with a shiny sauce that looks sticky and sweet. Scattered among the chicken pieces are fresh, bright red raspberries that add a pop of color and texture. Small green cilantro leaves are sprinkled on top, adding a fresh green contrast. Thinly sliced green jalapeño rounds are placed on some chicken pieces, highlighting a spicy element. The pan sits on a white marbled surface with a small part of a wooden table edge visible near the top. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken thighs for this recipe?

It’s best to use fresh or fully thawed chicken thighs to ensure even cooking and the best texture. If using frozen, thaw completely before seasoning and cooking.

What can I serve with this dish?

This chicken pairs well with steamed rice, quinoa, or a simple green salad to balance the sweet and spicy flavors.