Description
A delightful dish that combines succulent chicken thighs with a luxurious glaze made from raspberry preserves and jalapeños, offering a perfect blend of sweet and spicy flavors.
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
- 1/2 teaspoon chili powder
- 1 medium jalapeño pepper, thinly sliced
- 1 cup fresh raspberries
Instructions
- Prep the chicken: Sprinkle the chicken thighs with salt, pepper, and chili powder, ensuring even coverage.
- Heat the skillet: Pour 2 tablespoons of olive oil into a large skillet over medium-high heat.
- Sear the chicken: Carefully place the chicken in the skillet, allowing it to sear without moving it for about 5-6 minutes.
- Flip and reduce heat: Flip the chicken and reduce the heat to medium. Sauté for another 5 minutes until cooked through.
- Prepare the glaze: In a small mixing bowl, combine raspberry preserves, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, and red pepper flakes. Stir until well mixed.
- Glaze the chicken: Pour the glaze over the chicken in the skillet, allowing it to coat the thighs for 2-3 minutes.
- Add jalapeño and raspberries: In the last minute of cooking, add the sliced jalapeño and fresh raspberries. Gently toss until warmed.
- Serve warm: Plate the chicken and drizzle with additional glaze if desired.
Notes
Let the chicken marinate in the seasoning for added flavor. You can use chicken breasts if preferred, but be mindful of cooking time.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 10g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg