This Jalapeño Blackberry Chicken is sweet, spicy, and totally irresistible! Tender chicken thighs get coated in a rich blackberry glaze and topped with fresh jalapeños for just the right kick. The glaze comes together in minutes, so you can have a flavorful, show-stopping dinner any night of the week. If you love that fruity-heat combo (and I bet you will!), you’ve got to check out my Jalapeño Peach Chicken and Jalapeño Raspberry Chicken, too!
Ingredients & Substitutions
- Blackberry Preserves: This is the base of the glaze. I like the texture of the little blackberry pieces, but you can also use jam for a similar texture. Jelly works, too; it’ll give the flavor but won’t have the same texture.
- Chicken: I use boneless, skinless chicken thighs because they stay juicy and tender. You can swap in chicken breasts if you prefer; just make sure to cook until the internal temperature reaches 165°F.
- Jalapeño Pepper: Adds the perfect kick! I kept the seeds for heat, but you can remove them if you want it milder. For extra spice, try adding another pepper or swapping in serranos.
- Blackberries: Fresh blackberries are great when in season, but frozen work, too; just cook them straight from frozen.
FAQs
Can I use chicken breasts instead of thighs?
Yes! Chicken breasts will work. Just cook until the internal temperature reaches 165°F. Cooking time may vary depending on the size of the pieces.
Can I make the blackberry glaze ahead of time?
Yes! The glaze can be made up to 2 days in advance and stored in the refrigerator. Warm it slightly before adding it to the chicken.
Can I use other berries?
Yes! Blueberries, strawberries, or raspberries can be used instead of blackberries. The flavor will be slightly different, but the glaze is still delicious.
How spicy is this dish?
It has a mild to medium kick. Leaving the jalapeño seeds in adds heat, while removing them makes it milder. You can also swap in serrano peppers for more spice.
Can I make this recipe ahead of time?
Yes. You can cook the chicken and make the glaze ahead. Reheat gently on the stove, spooning the glaze over the chicken before serving.
What to Serve With Jalapeño Blackberry Chicken
- Rice or Quinoa: The sweet and spicy glaze pairs beautifully with simple cooked rice or quinoa to soak up every bit of flavor. For a quick twist, try my Air Fryer Fried Rice.
- Roasted or Steamed Veggies: Roasted asparagus, Parmesan green beans, roasted Brussels sprouts, or seasonal vegetables make a colorful, healthy side.
- Potatoes or Comfort Sides: Creamy mashed potatoes are perfect with the fruity glaze. Try Cowboy Butter Mashed Potatoes for an extra-rich option.
- Salads: For a lighter option, a fresh, protein-packed salad like Mediterranean Chickpea Salad pairs wonderfully with the bold flavors of the chicken. Or, a simple side salad is an easy way to round out the meal.
How to Store Jalapeño Blackberry Chicken
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently on the stove or in the microwave, spooning the glaze over the chicken to keep it juicy and flavorful.
Freezer: This chicken can be frozen, but the glaze is best stored separately. Freeze chicken in an airtight container or freezer bag for up to 2 months. Thaw in the refrigerator overnight before reheating, then add the glaze.
Jalapeño Blackberry Chicken
Ingredients
Blackberry Glaze
- ½ cup (160 g) blackberry preserves
- 1 tablespoon extra virgin olive oil
- 1 teaspoon soy sauce
- 1 teaspoon apple cider vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic, minced
- 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
- 1 cup (144 g) fresh blackberries
Instructions
- To a medium bowl, add blackberry preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, salt, pepper, and red pepper flakes. Mix until fully incorporated and set aside.
- Pat chicken dry with paper towels.
- In a small bowl, combine salt, pepper, and chili powder. Sprinkle the seasoning mixture evenly over the chicken thighs.
- To a large nonstick skillet over medium heat, add olive oil. Once hot, add chicken thighs. (Depending on the size of your skillet, you may need to work in batches.) Cook chicken for 5 minutes, then flip and reduce the heat to medium-low. Continue cooking for another 5 minutes, or until the internal temperature reaches 165°F. Remove chicken from the skillet and transfer to a plate. Tent loosely with foil to keep warm.
- Raise the heat to medium. To the same skillet, add sliced jalapeño pepper and cook for 3 minutes, stirring occasionally. Add blackberries to the skillet and cook for another 3 minutes, gently pressing some of the berries with the back of a spoon to release their juices, while leaving others whole for texture.
- Pour the blackberry glaze into the skillet with the blackberries and jalapeños. Stir to coat everything evenly and let simmer for 1 to 2 minutes until slightly thickened.
- Return the chicken to the skillet. Spoon glaze over the top, and cook for 1 to 2 minutes more, or until the chicken is warmed through and well coated in the glaze.
- Serve warm.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
This chicken is amazing! The blackberry glaze makes it taste extra fancy, but it’s actually really easy to make. I love it!
Elizabeth
Another fruity chicken dish that I love! Who knew blackberries and chicken go together? (Well, I didn't.) And, I love the kick in each bite.
Stephanie
I loved how the flavors came together. The jalapeño adds just the right kick, and the blackberry sauce keeps the chicken moist and flavorful.
Bella
The chicken is perfectly tender, and the glaze has just the right balance of sweet and spicy. It’s simple enough for a weeknight but special enough for guests.
