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

This Sweet and Spicy Jalapeno Raspberry Chicken is a delightful combination of tangy, sweet, and spicy flavors. Ready in just 25 minutes, it’s perfect for a quick weeknight dinner that feels special. The juicy chicken thighs are glazed with a vibrant raspberry sauce and topped with fresh jalapenos and raspberries for an exciting finish.

The image shows four pieces of grilled chicken in a black pan, each piece covered with a shiny, dark red sauce. Scattered around and on the chicken are fresh red raspberries, bright green slices of jalapeño pepper, and small green herb leaves. The chicken has a golden-brown texture with some char marks. The sauce looks thick and glossy, pooling slightly around the chicken. The overall colors are warm with reds and greens contrasting the dark pan and the rich chicken tones. Photo taken with an iphone --ar 4:5 --v 7

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 (for chicken)
1/2 teaspoon black pepper (for chicken)
1/2 teaspoon chili powder
2 tablespoons extra virgin olive oil (for cooking chicken)
1 medium jalapeno pepper, thinly sliced
1 cup fresh raspberries

Instructions

Step 1: In a medium bowl, mix together the raspberry preserves, 2 tablespoons olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and red pepper flakes until well combined. Set the glaze aside.
Step 2: In a small bowl, combine 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and chili powder. Season both sides of the chicken thighs evenly with this mixture.
Step 3: Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. When the oil is hot, add the chicken thighs (work in batches if needed) and sear for 5 minutes on one side.
Step 4: Flip the chicken, reduce heat to medium-low, and cook for another 5 minutes or until the internal temperature reaches 165°F. Remove the chicken from the skillet and keep warm tented with foil.
Step 5: In the same skillet, add the sliced jalapeno peppers and the prepared raspberry glaze. Stir gently, scraping up any browned bits from the bottom of the pan.
Step 6: Carefully add the fresh raspberries to the skillet and stir lightly to coat them in the glaze, being careful not to break them apart too much.
Step 7: Return the chicken to the skillet, spoon the glaze over the top, and heat through for about 1 minute.
Step 8: Serve your Jalapeno Raspberry Chicken warm, spooning any extra glaze and raspberries from the pan over the top.

Tips & Variations

For milder heat, remove the jalapeno seeds before slicing or substitute with a milder pepper.
Swap chicken thighs for breasts if preferred, but reduce cooking time to prevent dryness.
Add fresh herbs like thyme or cilantro for an extra layer of flavor.
Use frozen raspberries if fresh ones are unavailable, but add them at the end to avoid overcooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to keep the chicken tender and the glaze intact. Avoid microwaving to maintain texture and flavor.

How to Serve

This image shows a close-up of five browned chicken pieces in a dark pan with a shiny dark sauce. Bright red raspberries are scattered both on the chicken and around in the sauce, adding vibrant color. Slices of green jalapeño peppers rest on two chicken pieces, showing fresh seeds and a smooth texture. Bright green cilantro leaves are sprinkled across the dish, adding a fresh green contrast to the warm colors. The pan edge and a small part of white marbled surface are visible at the bottom, making the dish look rich and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe with chicken breasts instead of thighs?

Yes, you can use boneless skinless chicken breasts. Just be sure to reduce the cooking time slightly to prevent the meat from drying out.

How spicy is this dish?

The dish has a moderate heat level from the jalapenos and red pepper flakes, balanced by the sweetness of the raspberry glaze. You can adjust the spice by reducing or omitting the jalapeno and red pepper flakes.