Description
Tender chicken thighs glazed with a sweet and spicy raspberry jam, complemented by zesty jalapenos for a delightful crunch.
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 medium jalapeno pepper, thinly sliced
- 1 cup fresh raspberries
Instructions
- Prepare the Glaze: In a mixing bowl, combine raspberry preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes. Whisk until well blended.
- Season the Chicken: Place chicken thighs in another bowl, season with kosher salt and black pepper, ensuring even coating.
- Heat the Pan: Heat a skillet over medium-high heat and add olive oil.
- Sear the Chicken: Add chicken thighs to the pan, sear for 5-7 minutes per side until golden-brown.
- Add the Glaze & Jalapenos: Once the chicken is cooked, pour the glaze over and add sliced jalapenos, stirring well to coat.
- Serve with Fresh Raspberries: Garnish with fresh raspberries and serve hot.
Notes
Make the glaze ahead of time for added convenience. Avoid overcrowding the pan for the best sear.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg