Raspberry Glazed Chicken Thighs
Delicious chicken thighs glazed with a sweet and tangy raspberry sauce, perfect for any occasion.
Equipment
- Nonstick skillet For cooking the chicken and glaze.
Ingredients
Raspberry Glaze
- 0.5 cup raspberry preserves
- 1 tablespoon extra virgin olive oil
- 1 teaspoon soy sauce
- 1 teaspoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 0.5 teaspoon minced garlic
- 0.5 teaspoon kosher salt
- 0.125 teaspoon black pepper
- 0.125 teaspoon red pepper flakes
Chicken
- 2 pounds boneless skinless chicken thighs
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon chili powder
- 2 tablespoons extra virgin olive oil
- 1 medium jalapeno pepper thinly sliced
- 1 cup fresh raspberries
Instructions
- In a medium bowl, mix together raspberry preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes. Set aside.
- In a small bowl, combine kosher salt, black pepper, and chili powder. Season the chicken thighs evenly with this mixture.
- Heat olive oil in a large nonstick skillet over medium heat. Add the seasoned chicken thighs and cook for 5 minutes on one side. Flip the chicken, reduce heat to medium-low, and cook for another 5 minutes or until the internal temperature reaches 165°F.
- Transfer the cooked chicken to a plate and cover with aluminum foil to keep warm.
- In the same skillet, add jalapeno peppers and the prepared raspberry glaze. Stir well, scraping up any browned bits.
- Add fresh raspberries to the skillet, gently stirring to coat them in the glaze without breaking them.
- Return the chicken to the skillet. Spoon the glaze over the chicken and cook for about a minute until the chicken is heated through.
- Serve the raspberry glazed chicken thighs warm.
Notes
For a spicier kick, increase the amount of red pepper flakes or add a dash of hot sauce to the glaze. No alcoholic drinks allowed, please substitute with a non-alcoholic option.