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Sweet and Spicy Jalapeno Raspberry Chicken in Just 25 Minutes

Sweet and Spicy Jalapeno Raspberry Chicken in 25 Minutes

A delightful meal combining sweet raspberry preserves and spicy jalapeños, perfect for quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Glaze
  • 0.5 cup Raspberry Preserves Substitution: Use other fruit preserves (e.g., strawberry) for different flavor profiles.
  • 2 tablespoons Extra Virgin Olive Oil Substitution: Can use vegetable oil or butter if preferred.
  • 2 tablespoons Soy Sauce Substitution: Tamari can be used for gluten-free options.
  • 1 tablespoon Apple Cider Vinegar No direct substitution recommended, but white vinegar can work.
  • 1 tablespoon Dijon Mustard Substitution: Yellow mustard can be used, though the flavor will differ.
  • 2 cloves Garlic (minced) Use garlic powder in a pinch, but fresh is preferred for best taste.
  • 1 teaspoon Kosher Salt Substitution: Sea salt can be used but adjust quantity according to taste.
  • 0.5 teaspoon Black Pepper Adds mild heat; use freshly cracked for best flavor.
  • 0.25 teaspoon Red Pepper Flakes Adjust to taste; omit for a milder version.
For the Chicken
  • 1 pound Boneless Skinless Chicken Thighs Substitution: Boneless chicken breasts or turkey can be used.
  • 1 teaspoon Chili Powder Alternatives include paprika for a milder option or cayenne for extra heat.
  • 1 unit Jalapeno (thinly sliced) Adjustment: Remove seeds for less heat.
For Garnish
  • 0.5 cup Fresh Raspberries No substitution; other berries can be used for garnish.

Equipment

  • Skillet
  • mixing bowl
  • Measuring cups
  • Measuring spoons
  • Knife
  • cutting board

Method
 

Step‑by‑Step Instructions
  1. In a mixing bowl, combine ½ cup raspberry preserves, 2 tablespoons of extra virgin olive oil, 2 tablespoons soy sauce, 1 tablespoon apple cider vinegar, and 1 tablespoon Dijon mustard. Add 2 minced garlic cloves, 1 teaspoon kosher salt, ½ teaspoon black pepper, and ¼ teaspoon red pepper flakes. Mix until the ingredients form a smooth, cohesive glaze.
  2. Take 1 pound of boneless skinless chicken thighs and season both sides generously with kosher salt, black pepper, and 1 teaspoon chili powder.
  3. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Once the oil shimmers, place the seasoned chicken thighs in the skillet, cooking them for 5 to 7 minutes on each side until golden brown.
  4. Once the chicken is golden brown and cooked through, pour the glaze mixture over the chicken in the skillet. Reduce the heat to medium-low, cover the skillet, and allow it to simmer for an additional 5 to 7 minutes.
  5. In the final minute of cooking, gently stir in 1 thinly sliced jalapeno.
  6. Transfer the chicken to a serving platter. Spoon the remaining glaze over the chicken pieces and garnish with fresh raspberries.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 24gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 750mgPotassium: 450mgFiber: 2gSugar: 10gVitamin A: 8IUVitamin C: 15mgCalcium: 2mgIron: 8mg

Notes

Use fresh ingredients for the best flavor. Adjust spice levels according to your preferences.

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