Ingredients

For the Glaze:

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

For the Chicken:

1 pound boneless skinless chicken thighs
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon chili powder
2 tablespoons extra virgin olive oil

For the Topping:

1 medium jalapeno pepper, thinly sliced
1 cup fresh raspberries

Instructions

Step 1: In a medium bowl, whisk together raspberry preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes until smooth. Set aside.

Step 2: In a small bowl, mix kosher salt, black pepper, and chili powder. Season both sides of the chicken thighs evenly with this spice blend.

Step 3: Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat. Once hot, add the chicken thighs in a single layer. Cook for 5 minutes without moving them.

Step 4: Flip the chicken, reduce heat to medium-low, and cook for another 5 minutes or until the internal temperature reaches 165°F.

Step 5: Remove the chicken from the skillet and place on a plate. Tent loosely with foil to keep warm.

Step 6: In the same skillet, add the sliced jalapeno peppers and pour in the raspberry glaze. Stir gently, scraping any browned bits from the pan.

Step 7: Add fresh raspberries, stirring lightly to coat without breaking them apart.

Step 8: Return the chicken to the skillet, spoon glaze over the top, and cook for an additional minute until heated through.

Step 9: Serve immediately, garnished with extra raspberries if desired.

Tips & Variations

Remove the seeds from the jalapeno to reduce heat if preferred.

Use a meat thermometer to ensure the chicken reaches 165°F for safe eating.

Fresh raspberries add vibrant color and flavor—avoid frozen to keep the topping intact.

Letting the chicken rest covered with foil after cooking helps it stay juicy and warm.

FAQs

Can I use chicken breasts instead of thighs?

Yes, boneless skinless chicken breasts can be used, but they may cook faster and can dry out more easily. Adjust cooking time accordingly and be careful not to overcook.

Is there a substitute for raspberry preserves?

You can substitute with another fruit preserve like blackberry or strawberry, but keep in mind that the flavor profile will change slightly. Choose a preserve that pairs well with spicy and tangy ingredients.