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Sweet and Spicy Jalapeno Raspberry Chicken

Juicy pan-seared chicken smothered in a thick, sticky, sweet and spicy glaze made from raspberries, balsamic vinegar, and fresh jalapenos.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Fusion
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lbs boneless skinless chicken thighs or breasts pounded to even thickness
  • 2 tbsp olive oil
  • 1 tsp kosher salt to taste
  • 0.5 tsp black pepper to taste
Raspberry Jalapeno Glaze
  • 2 medium jalapenos sliced into thin rounds
  • 3 cloves garlic minced
  • 1 tsp fresh ginger grated or minced
  • 0.5 cup seedless raspberry preserves or jam
  • 2 tbsp balsamic vinegar
  • 1 tbsp soy sauce low sodium preferred
  • 1 cup fresh raspberries divided use
  • 0.25 cup fresh cilantro chopped, for garnish

Equipment

  • Large Skillet or Cast Iron Pan
  • Cutting board
  • Tongs
  • Wooden Spoon

Method
 

  1. Pat the chicken dry with paper towels and season both sides generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 5-6 minutes per side until deeply golden brown and cooked through (165°F internal temp). Remove chicken to a plate.
  3. Reduce skillet heat to medium. Add minced garlic, grated ginger, and half of the sliced jalapenos to the pan drippings. Sauté for 1 minute until fragrant.
  4. Add the raspberry preserves, balsamic vinegar, soy sauce, and half of the fresh raspberries to the skillet. Stir and gently mash the fresh berries.
  5. Let the sauce simmer for 3-4 minutes, stirring frequently, until it becomes dark, glossy, and thick enough to coat a spoon.
  6. Return the chicken and any resting juices to the skillet. Turn the chicken to coat completely in the sticky glaze. Simmer for 1 minute to heat through.
  7. Remove from heat. Top with the remaining fresh whole raspberries, the rest of the raw jalapeno slices, and fresh cilantro. Serve immediately.

Notes

To control the spice, remove the seeds from the jalapenos before slicing them. For extra heat, leave the seeds in or add a pinch of red pepper flakes.