Ingredients
Equipment
Method
- Prepare the Chicken and Ingredients
- Pat the chicken thighs dry with paper towels and season both sides with salt and pepper. Mince the garlic and jalapeños, keeping them separate. Measure out all glaze ingredients to ensure a smooth cooking process. Allow chicken to sit at room temperature for 15–20 minutes to promote even cooking.
- Sear the Chicken
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken thighs and sear for 5–6 minutes per side until deeply golden. Transfer to a plate and set aside—chicken should not be fully cooked at this stage.
- Make the Jalapeño Raspberry Sauce
- In the same skillet, add 1 teaspoon of oil if needed. Sauté garlic and half the jalapeño for 30 seconds until fragrant. Stir in raspberries, chicken broth, apple cider vinegar, honey, smoked paprika, salt, pepper, and 1 tbsp olive oil. Bring to a simmer and cook for 8–10 minutes, mashing berries gently with a spoon.
- Simmer and Reduce the Sauce
- Continue simmering the sauce for another 3–5 minutes until it thickens and coats the back of a spoon. Taste and adjust seasoning—add more honey for sweetness, vinegar for tang, or jalapeño for heat. Reserve the remaining minced jalapeño for later use.
- Finish Cooking the Chicken
- Return the chicken to the skillet, nestling it into the sauce. Cover and cook over medium-low heat for 12–15 minutes, or transfer to a 375°F (190°C) oven for 10–12 minutes until internal temperature reaches 165°F (74°C).
- Garnish and Serve
- Remove from heat, let rest 5 minutes, then spoon extra glaze over top. Garnish with fresh cilantro or parsley. Serve immediately with rice, salad, or grilled vegetables.
Nutrition
Calories: 340 | Carbohydrates: 18 | Protein: 31 | Fat: 17 | Fiber: 4 | Sugar: 12
Notes
STORAGE: Store in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop with a splash of broth to restore moisture. FREEZING: Freeze for up to 3 months. Thaw overnight before reheating.
MAKE AHEAD: Sauce can be made 1–2 days in advance and refrigerated. Reheat and use when needed.
SUBSTITUTIONS: Use chicken breasts instead of thighs (reduce cook time). For vegan option, use pressed tofu or portobello mushrooms. Substitute honey with maple syrup for vegan or monk fruit for low sugar.
PRO TIPS: Always sear chicken first for flavor. Use a meat thermometer to avoid overcooking. Add cream or butter at the end for a richer glaze.
SERVING SUGGESTIONS: Serve with buttered rice, grilled vegetables, or over a grain bowl with avocado and black beans.
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