Sweet Jalapeño Raspberry Chicken

When I want a fast dinner that feels a little special but only needs pantry basics and a small handful of fresh ingredients, I make this Sweet Jalapeño Raspberry Chicken. It checks all my favorite boxes for weeknight meals thanks to juicy chicken thighs covered in a sticky-sweet glaze with just enough spicy heat. The jammy raspberries and flecks of fresh jalapeño make everything shine. I still remember the first time I whipped this up on a Sunday—my husband actually asked for seconds before he cleaned his first plate.

The sweet and tart raspberry glaze cuts through the richness of the chicken perfectly. I first made this for a little dinner party with friends and everyone was licking their plates clean—nobody could believe it started with a jar of jam.

Ingredients

• Raspberry preserves: Delivers deep fruit flavor and stickiness that helps the glaze cling to the chicken, look for one that lists raspberries first in the ingredients
• Boneless skinless chicken thighs: Juicy and forgiving to cook but you could swap for chicken breasts if preferred, pick thighs that are uniform in size for even cooking
• Jalapeño pepper: Brings a fresh grassy heat plus pretty green flecks, slice thin and adjust more or less to your preferred spice level
• Fresh raspberries: Add a pop of color and their natural tart juice brightens the whole dish, look for firm berries that are not overly soft or leaky
• Dijon mustard and apple cider vinegar: Balance the sweetness of the raspberries and add depth to the sauce, always give your mustard a stir before scooping it out
• Chili powder and red pepper flakes: Layer in subtle warmth, you can dial these up or down as you like

Instructions

Make the Glaze:

Combine raspberry preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes in a bowl. Whisk until smooth and set aside to let the flavors mingle.

Season the Chicken:

In a small bowl, stir together kosher salt, black pepper, and chili powder. Sprinkle this blend evenly on both sides of the chicken thighs, pressing it in to help it stick.

Sear the Chicken:

Heat a large nonstick skillet and add olive oil. Lay the chicken in when the oil is hot to get a good sizzle. Let the chicken cook undisturbed over medium heat for five minutes so it forms a golden crust.

Flip and Cook Through:

Carefully flip each thigh, lower the heat to medium low. Cook about five more minutes until completely cooked through and juices run clear. The internal temperature should reach one hundred sixty five degrees F.

Rest the Chicken:

Lift the chicken out of the skillet and let it rest on a plate. Tent loosely with foil to hold in the warmth while you work on the sauce.

Build the Glaze:

Add the sliced jalapeño and the reserved glaze mixture to the still hot skillet. Use a spoon to scrape up the browned bits from the bottom. Cook for a couple of minutes until the jalapeños brighten but do not let them turn soft.

Add Fresh Raspberries:

Tip in the fresh raspberries. Stir very gently just enough to coat them in glossy sauce but try not to break them up so each bite gets a whole burst of berry.

Finish and Serve:

Nestle the chicken back into the skillet. Spoon the glaze and the raspberries over each piece. Let everything get hot and bubbly for one more minute, then serve while still warm with plenty of sauce for drizzling.

Raspberries are the unsung hero in this meal for me. That lush berry tang against a little spice is unforgettable. Last summer my daughter helped pick the jalapeños from the garden and her pride at putting dinner together made the night.

Storage and Leftover Tips

Store leftovers in an airtight container in the fridge for up to three days. The sauce becomes even more complex overnight. If reheating, make sure you do it gently over low heat to prevent the glaze from burning.

Easy Ingredient Swaps

You can swap in strawberry or apricot preserves for a new twist or use boneless chicken breasts if you prefer things a bit leaner. For extra crunch, thin slices of red onion work well cooked in the sauce alongside the jalapeño.

Perfect Ways to Serve This

Pile the chicken over fluffy white rice so it soaks up all the sauce or try it alongside roasted sweet potatoes. For something lighter, a crisp salad of arugula and cucumbers makes a great contrast.

Once you try this Sweet Jalapeño Raspberry Chicken I have a feeling you will find yourself looking for excuses to use preserves in all sorts of savory ways. Let your pantry inspire you and enjoy every sweet and spicy bite.

Recipe Q&A

→ Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well, but be mindful not to overcook them to keep the meat juicy and tender.

→ Is the dish very spicy with jalapeño peppers?

The jalapeños add a gentle heat, but you can adjust spice by removing seeds or adding more to taste.

→ Can frozen raspberries be used?

Frozen raspberries can be substituted if fresh are unavailable, but add them gently to avoid breaking them up.

→ How do I store leftovers?

Allow the chicken to cool, then refrigerate in an airtight container for up to 3 days. Reheat gently before serving.

→ What sides go well with this chicken?

Great pairings include steamed rice, roasted potatoes, or a light green salad to complement the bold flavors.