Description
A quick and flavorful dish combining the sweetness of raspberry preserves with the heat of jalapeño, perfect for any occasion.
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
- Mix raspberry preserves, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes in a bowl to create the glaze.
- Season the chicken thighs with kosher salt, black pepper, and chili powder, ensuring each piece is well-coated.
- Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat until shimmering.
- Add the seasoned chicken thighs to the skillet and sear for about 5–7 minutes on each side, or until nicely browned and cooked through.
- Pour the prepared glaze over the chicken in the skillet, stirring to coat each piece evenly.
- Simmer for an additional 2–3 minutes to allow the flavors to meld and the glaze to thicken slightly.
- Top the chicken with slices of fresh jalapeño and garnish with fresh raspberries before serving.
Notes
For added flavor, consider marinating the chicken in the glaze for an hour. Ensure to use fresh ingredients for the best taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 18g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg