My Jalapeño Peach Chicken is one of my favorite sweet and spicy chicken recipes, and I knew I wanted to try that same flavor combination with blueberries. This Blueberry Jalapeño Chicken is made with tender chicken thighs, fresh blueberries, jalapeños, and a simple glaze that is sweet, savory, and has just the right amount of heat.
I love how the blueberries cook down into a delicious sauce that coats the chicken. It is one of those recipes that feels a little unexpected, but once you try it, it just works. It is easy enough for a weeknight dinner but special enough to serve to family and friends. (Check after the recipe card below for more Jalapeno Chicken recipes!)
Ingredients & Substitutions
- Chicken thighs: I love using boneless, skinless chicken thighs because they stay juicy and tender while cooking. You can use chicken breasts if you prefer, but keep in mind they may cook faster and can dry out more easily.
- Blueberry preserves: Preserves create the base for the sweet and savory glaze. You can use blueberry jam if that is what you have, but preserves usually have larger pieces of fruit and a richer blueberry flavor.
- Fresh blueberries: Fresh blueberries add pops of sweet flavor throughout the dish. Frozen blueberries work, too, and you do not need to thaw them first.
- Jalapeño peppers: Jalapeños add a little heat that balances the sweetness of the blueberries. Remove the seeds and membranes for a milder flavor, or leave some in if you like more spice.
- Soy sauce: Adds a salty, savory flavor that helps balance the sweetness of the glaze. You can use low-sodium soy sauce if preferred.
- Dijon mustard: A little Dijon adds tang and helps bring all of the flavors together.
- Apple cider vinegar: Brightens the glaze and keeps it from tasting too sweet.
- Garlic: Fresh minced garlic adds a savory flavor that pairs well with the sweet blueberry glaze.
- Red pepper flakes: Add a little extra warmth and spice. You can reduce or omit them if you prefer a milder dish.
- Olive oil: Used to cook the chicken and build flavor in the glaze.
FAQs
Does blueberry taste good with chicken?
Yes! Blueberries add a sweet, fruity flavor that pairs beautifully with savory ingredients like garlic, Dijon mustard, and soy sauce. The jalapeños add a little heat that balances the sweetness, creating a glaze that is sweet, savory, and full of flavor.
Can I use chicken breasts instead of chicken thighs?
Yes! Chicken breasts will work in this recipe, but they cook faster and can dry out more easily than thighs. Keep an eye on the internal temperature and remove them from the heat when they reach 165°F.
How spicy is Blueberry Jalapeño Chicken?
This recipe has a mild to medium amount of heat. The jalapeños and red pepper flakes add a little spice, but the sweetness from the blueberries helps balance it. For a milder version, remove the jalapeño seeds and reduce or skip the red pepper flakes.
Can I use frozen blueberries?
Yes! Frozen blueberries work well in this recipe. Add them straight from the freezer; there is no need to thaw them first.
Can I make Blueberry Jalapeño Chicken ahead of time?
Yes! You can prepare this chicken ahead of time and gently reheat it before serving. The glaze may thicken as it cools, so add a splash of water or chicken broth when reheating if needed.
What to Serve with Blueberry Jalapeño Chicken
This chicken has a lot of flavor on its own, so I like pairing it with simple sides that let the blueberry glaze shine. The extra sauce is delicious spooned over everything on the plate!
- Rice: A simple bowl of white rice, jasmine rice, or brown rice is perfect for soaking up the sweet and savory glaze.
- Roasted vegetables: Roasted green beans, roasted asparagus, air fryer carrots, or roasted Brussels sprouts add a savory side that pairs well with the sweet blueberry sauce.
- Mashed potatoes: Creamy mashed potatoes (or cauliflower mashed) are always a good choice with chicken, and they are delicious with the extra glaze spooned over the top.
- Fresh salad: A crisp, simple side salad adds a fresh, light balance to this flavorful chicken dinner.
How to Store Blueberry Jalapeño Chicken
Refrigerator: Store leftover chicken and glaze in an airtight container in the refrigerator for up to 3 to 4 days. The glaze may thicken as it sits, but it will loosen again when reheated.
To Reheat: Warm the chicken gently in a skillet over medium-low heat or in the microwave until heated through. If the glaze has thickened, add a splash of water or chicken broth to thin it out before serving.
Can I Freeze Blueberry Jalapeño Chicken?
Yes! This chicken freezes well. Allow the chicken and glaze to cool completely, then store them together in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
When reheating, warm the chicken gently in a skillet over low heat until heated through. Add a splash of water or chicken broth if the glaze needs to be loosened.
Blueberry Jalapeño Chicken
Ingredients
Blueberry Glaze
- 1 cup (320 g) blueberry preserves or jam
- 1 tablespoon extra virgin olive oil
- 1 teaspoon soy sauce
- 1 teaspoon apple cider vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon minced garlic
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon red pepper flakes
Chicken
- 2 pounds boneless skinless chicken thighs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon chili powder
- 2 tablespoons extra virgin olive oil
- 1 medium jalapeño pepper, thinly sliced (remove seeds for less heat)
- 2 cups (300 g) fresh blueberries, or frozen blueberries, no thawing needed
Instructions
- In a medium bowl, whisk together the blueberry preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, salt, pepper, and red pepper flakes. Set aside.
- Pat the chicken thighs dry with paper towels. In a small bowl, combine the salt, pepper, and chili powder. Season both sides of the chicken evenly.
- Heat the olive oil in a large nonstick skillet over medium heat. Add the chicken thighs (working in batches if needed) and cook for 5 minutes. Flip the chicken, reduce the heat to medium-low, and continue cooking for 5 to 7 minutes, or until the internal temperature reaches 165°F. Transfer the chicken to a plate and tent with foil.
- In the same skillet, add the sliced jalapeño. Cook for 2 to 3 minutes, until slightly softened. Add the blueberries and cook for 3 to 4 minutes, gently pressing some berries to release their juices while leaving others whole.
- Pour the blueberry glaze into the skillet. Stir and simmer for 1 to 2 minutes, until slightly thickened.
- Return the chicken to the skillet. Spoon the glaze over the top and cook for 1 to 2 minutes, until warmed through and coated in the sauce.
- Serve immediately with extra glaze and jalapeños spooned over the top.
Did you make this recipe?
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