Jalapeno Raspberry Chicken is juicy, seasoned chicken thighs coated in a tangy raspberry glaze with a hint of heat from sliced jalapeños, finished with fresh raspberries. If it doesn’t sound like flavors that would go together, you have to trust me–it is so good and flavors really do complement each other! Plus, it’s a delicious main dish that can be on the table in under 30 minutes! It is a variation of my Jalapeno Peach Chicken recipe, which you will also have to try!
Ingredients & Substitutions
- Raspberry Preserves: Raspberry preserves are the base of the glaze. I like the texture of the pieces of raspberries in it. For a similar texture, you could also use raspberry jam. Raspberry jelly will give you that raspberry flavor, but it will not have the texture of preserves or jam (but will still work and be delicious). It will be mixed with olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, salt, pepper, and red pepper flakes.
- Chicken: I used boneless, skinless chicken thighs for this recipe. I like the tenderness and juiciness of chicken thighs. They are seasoned with salt, pepper, and chili powder. Chicken breasts would also work–just make sure the chicken is cooked to an internal temperature of 165°F. Cooking times may need to be adjusted depending on the size of the chicken thighs or chicken breasts.
- Jalapeno Pepper: This is called jalapeno raspberry chicken, so I can’t leave out the jalapeno! I didn’t think it was too spicy, and I even left the seeds and membranes in the pepper when slicing it. If you want less of a kick, seed the pepper before slicing. For more heat, add another pepper or try it with serrano peppers.
- Raspberries: If fresh berries are in season and available, use fresh raspberries. However, you can use frozen berries, too–just let them thaw and drain them before adding to the skillet.
Is Jalapeno Raspberry Chicken Spicy?
Well, determining if this dish is spicy will depend on who you ask. None of our taste testers thought it was very spicy, even those who are not a fan of any heat! But, you do get somewhat of a kick (especially if you bite into one of the peppers), so keep that in mind. And, it can depend on the jalapeno you choose. If you don’t want any heat, you can leave out the red pepper flakes in the glaze and seed the jalapeno pepper before slicing it. For more spice, add another jalapeno–I only added one.
What To Serve With Jalapeno Raspberry Chicken
Here are some delicious side dishes I would recommend serving with the jalapeno raspberry chicken:
- Cilantro lime rice
- Roasted vegetables like asparagus, Brussels sprouts, or carrots
- Mashed potatoes (or Cauliflower mashed)
- Grilled corn on the cob
- Green beans almondine
Storing & Reheating Jalapeno Raspberry Chicken
To store jalapeno raspberry chicken, first, let it cool to room temperature. Next, store it in an airtight container in the refrigerator. You can separate the glaze from the chicken if preferred. It will last up to 3-4 days. Reheat the chicken in a skillet over medium heat, adding the glaze at the end so it doesn’t burn. You can also reheat the chicken in the microwave.
Jalapeno Raspberry Chicken
Ingredients
Raspberry Glaze
- ½ cup (160 g) raspberry 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 jalapeno pepper, thinly sliced
- 1 cup (123 g) fresh raspberries
Instructions
Raspberry Glaze
- In a medium bowl, combine the raspberry preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes. Mix until well incorporated. Set aside.
Chicken
- In a small bowl, combine the kosher salt, black pepper, and chili powder.
- Apply the seasoning mixture evenly to the chicken thighs.
- To a large nonstick skillet over medium heat, add oil. Once hot, add the seasoned chicken thighs. Depending on the size of your skillet, you may need to work in batches.
- Cook the chicken for 5 minutes on one side. Flip the chicken, reduce the heat to medium-low, and cook for an additional 5 minutes, or until the chicken reaches an internal temperature of 165°F.
- Remove the chicken from the skillet and transfer it to a plate. Tent with aluminum foil to keep warm.
- To the skillet, add jalapeno peppers and raspberry glaze. Stir to combine, scraping up any browned bits in the pan.
- Add the fresh raspberries to the skillet, gently stirring to coat the raspberries in the glaze without breaking them up too much.
- Return the chicken to the skillet. Spoon the glaze over the top of the chicken and cook until the chicken is heated through again, about a minute.
- Serve warm.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
Okay, now this is awesome–kind of like a flavor explosion! The chicken thighs stay juicy and tender, and the fresh raspberries on top add a burst of flavor. It's a unique dish that really stands out!
Elizabeth
I never would have thought this would work, but it was AMAZING! Yes, it was that good. I can't wait to try making it at home.
Annabelle
I loved the combination of sweet and spicy in this dish. The raspberry glaze is delicious, and the jalapeño gives it a nice kick without being too overpowering.
Bella
I liked this! The chicken was juicy and really flavorful. But, I could have used a little more heat (so maybe more red pepper flakes or jalapeno peppers.)
Selena
This chicken dish is a real treat! It is unique and interesting. The raspberry glaze is both sweet and savory, with a bit of heat from the jalapeños that adds depth to the dish. I will be making this again!
I made this dish last week. My neighbors asked for me to make it again tonight. It is a wonderful dish full of delightful flavors! Not difficult at all. This is a keeper! Thanks!