Description
A vibrant dish that harmonizes sweet raspberry preserves with spicy jalapenos over juicy chicken thighs.
Ingredients
Scale
- 1 cup raspberry preserves
- 2 tablespoons extra virgin olive oil
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 pound boneless skinless chicken thighs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili powder
- 2 tablespoons extra virgin olive oil
- 1 medium jalapeño pepper, thinly sliced
- 1 cup fresh raspberries
Instructions
- Prepare the Glaze: In a mixing bowl, combine the raspberry preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, salt, black pepper, and red pepper flakes. Stir until you achieve a smooth, uniform mixture.
- Prepare the Chicken: Season the chicken thighs with salt, black pepper, and chili powder.
- Heat the Skillet: In a heavy skillet over medium-high heat, add the remaining olive oil.
- Sear the Chicken: Add the seasoned chicken thighs to the skillet. Sear on each side for about 4-5 minutes.
- Add the Glaze: Pour the prepared glaze over the chicken, ensuring even coating. Let it bubble gently for 5-7 minutes.
- Add Fresh Ingredients: During the last minute of cooking, scatter the sliced jalapeños and fresh raspberries into the skillet.
- Serve and Enjoy: Plate the chicken thighs and drizzle with any remaining glaze. Garnish with additional fresh raspberries and jalapeño slices.
Notes
Marinate chicken in half the glaze for 15 minutes for extra flavor. You can also use chicken breasts instead of thighs if preferred.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 20g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg