Sweet and Spicy Jalapeño Raspberry Chicken
This sweet-and-spicy jalapeño raspberry chicken features juicy seared chicken thighs glazed in a bright raspberry-Dijon sauce, topped with fresh jalapeño for a bold weeknight dinner that's ready in 25 minutes.
Ingredients
For the Glaze
- 1 cup raspberry preserves Your sweet base (adds texture and bright berry flavor)
- 2 tablespoons extra virgin olive oil For the glaze and to enrich flavor
- 2 tablespoons soy sauce Provides umami balance to the sweetness
- 1 tablespoon apple cider vinegar Adds tang to cut the sugar
- 1 tablespoon Dijon mustard Adds sharpness and helps the glaze emulsify
- 2 cloves garlic, minced Aromatic backbone
- 1 teaspoon kosher salt For the glaze
- 1/2 teaspoon black pepper Mild warmth
- 1/4 teaspoon red pepper flakes Optional extra kick in the glaze
For the Chicken
- 1 pound boneless, skinless chicken thighs Trimmed and patted dry (about 4 thighs)
- 1 teaspoon kosher salt For chicken
- 1/2 teaspoon black pepper For chicken
- 1/2 teaspoon chili powder Warms and complements the raspberry
- 2 tablespoons extra virgin olive oil For searing the chicken
For Garnish
- 1 medium jalapeño pepper, thinly sliced Seeds in or out depending on heat preference
- 1 cup fresh raspberries For garnish and freshness
Instructions
Preparation
- Bring chicken to room temperature for 10–15 minutes. Pat dry. Mix the 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp chili powder and rub evenly on both sides of the thighs.
- Mince the garlic and slice the jalapeño thinly, removing seeds to reduce heat if desired.
Cooking
- Place a large skillet (preferably stainless steel or cast iron) over medium-high heat. Add 2 tablespoons olive oil and let it shimmer.
- Add chicken thighs, skinless-side down, leaving space so they don’t steam. Sear 3–4 minutes per side until golden brown. Internal aim is near 155–160°F.
- Remove chicken to a plate and tent with foil.
- In the same skillet, lower heat to medium and add 2 tbsp olive oil if the pan is dry. Sauté minced garlic for 30–45 seconds until fragrant.
- Add raspberry preserves, soy sauce, apple cider vinegar, Dijon mustard, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes. Stir and bring to a gentle simmer, scraping up browned bits.
- Simmer for 2–3 minutes until slightly thickened. Taste and adjust acidity or salt.
- Return chicken to the pan, spooning glaze over each piece. Simmer for 3–4 minutes until internal temperature reaches 165°F and the glaze clings to the meat.
Serving
- Transfer chicken to a cutting board and rest for 3 minutes. Scatter thinly sliced jalapeño and fresh raspberries over the chicken before serving.
Notes
Use strawberry or apricot preserves if raspberries aren’t available for a different taste. For low-sodium, use low-sodium soy sauce and adjust salt to taste.