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Sweet and Spicy Jalapeno Raspberry Chicken

Sweet and Spicy Jalapeno Raspberry Chicken Skillet Delight

This Sweet and Spicy Jalapeno Raspberry Chicken is a vibrant skillet recipe that balances sweet heat and savory satisfaction.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Glaze
  • 1 cup Raspberry Preserves Substitute with apricot or peach preserves for a different flavor.
  • 2 tablespoons Extra Virgin Olive Oil Can be replaced with avocado oil.
  • 2 tablespoons Soy Sauce Use tamari for a gluten-free option.
  • 1 tablespoon Apple Cider Vinegar Lemon juice can be used as an alternative.
  • 1 tablespoon Dijon Mustard Yellow mustard can be used as a milder substitute.
  • 2 cloves Garlic (minced) Use garlic powder in a pinch (1/2 teaspoon).
  • 1 teaspoon Kosher Salt (divided) Replace with sea salt if preferred.
  • 1 teaspoon Black Pepper (divided) Use white pepper for a milder flavor.
  • 1/4 teaspoon Red Pepper Flakes Omit for less spice or increase for more kick.
For the Chicken
  • 6 pieces Boneless Skinless Chicken Thighs Chicken breasts can be substituted but need to be cooked for less time.
  • 1 piece Jalapeño Pepper (thinly sliced) Remove seeds for a milder taste.
For the Garnish
  • 1/2 cup Fresh Raspberries Frozen raspberries can also work but may alter texture.

Equipment

  • Skillet

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine 1 cup of raspberry preserves, 2 tablespoons of extra virgin olive oil, 2 tablespoons of soy sauce, 1 tablespoon of apple cider vinegar, 1 tablespoon of Dijon mustard, and 2 minced garlic cloves. Mix thoroughly until smooth and well blended.
  2. Pat 6 boneless, skinless chicken thighs dry with paper towels. Generously season both sides with 1 teaspoon of kosher salt and 1 teaspoon of black pepper.
  3. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the seasoned chicken thighs to the pan. Sear for about 5 minutes until the bottoms are golden brown. Flip the chicken and cook for another 5 minutes or until the internal temperature reaches 165°F.
  4. In the same skillet, add the sliced jalapeño pepper, stirring briefly. Pour in the raspberry glaze mixture and simmer for about 2-3 minutes.
  5. Gently fold in ½ cup of fresh raspberries into the sauce and cook for another minute.
  6. Return the seared chicken thighs to the skillet, spooning the glaze over the top, and heat through for about 1 minute.
  7. Plate the Sweet and Spicy Jalapeno Raspberry Chicken, drizzle with any remaining glaze, and serve immediately.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 20gProtein: 26gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 780mgPotassium: 520mgFiber: 2gSugar: 13gVitamin A: 8IUVitamin C: 15mgCalcium: 2mgIron: 5mg

Notes

Remove jalapeño seeds for milder heat. Store leftovers for up to 4 days in the fridge.

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