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White skillet of Blueberry Jalapeño Chicken on a wooden table with fresh jalapeno and blueberries.
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Blueberry Jalapeño Chicken

Sweet, savory, and just a little spicy, this Blueberry Jalapeno Chicken is a dinner you won’t forget! Juicy chicken thighs are cooked in a homemade blueberry glaze with fresh blueberries, jalapeños, garlic, and a little Dijon mustard for a sauce that is packed with flavor!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner, Main Course
Keyword: Blueberry Jalapeño Chicken
Servings: 6 people
Calories: 413kcal
Author: Amanda Rettke--iamhomesteader.com

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.

Nutrition

Serving: 1portion | Calories: 413kcal