Name: Sweet & Spicy Jalapeño Raspberry Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Fusion
Ingredients: 4 boneless, skinless chicken breasts or thighs; Salt and pepper, to taste; 1 tablespoon olive oil or butter; 2 cloves garlic, minced; 1–2 jalapeños, fresh or pickled, sliced; 1/3 cup raspberry jam or preserves; 1 tablespoon apple cider vinegar or rice vinegar; 1 tablespoon soy sauce or tamari; Optional: 1/4 teaspoon crushed red pepper flakes; Optional: chopped fresh cilantro for garnish

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Sweet & Spicy Jalapeño Raspberry Chicken is a bold, flavor-packed dish that perfectly balances heat and sweetness. I love how the juicy chicken gets coated in a sticky raspberry glaze with a kick from fresh or pickled jalapeños. It’s quick enough for weeknights but impressive enough to serve when I want something a little different from the usual.

Why You’ll Love This Recipe

I like this recipe because it’s both simple and unforgettable. The raspberry jam brings a natural sweetness that pairs beautifully with spicy jalapeños, while the chicken stays tender and juicy. I can pan-sear it, grill it, or even bake it, and the sauce does all the heavy lifting flavor-wise. It’s perfect with rice, salad, or wrapped in a tortilla.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
Salt and pepper
Olive oil or butter
Garlic, minced
Jalapeños, fresh or pickled (sliced)
Raspberry jam or preserves
Apple cider vinegar or rice vinegar
Soy sauce or tamari
Optional: crushed red pepper for extra heat
Optional: fresh herbs like cilantro for garnish

Directions

I season the chicken with salt and pepper on both sides.
In a skillet over medium heat, I cook the chicken in olive oil or butter until golden and cooked through, about 5–6 minutes per side depending on thickness.
I remove the chicken and set it aside. In the same pan, I sauté garlic and jalapeños until fragrant.
I stir in raspberry jam, vinegar, and soy sauce, letting it simmer for 2–3 minutes until thickened into a glaze.
I return the chicken to the pan and spoon the sauce over it, letting it simmer another minute so the flavors soak in.
I serve it hot with extra sauce and garnish with herbs if I’m feeling fancy.

Servings and timing

This recipe serves about 4 people and takes around 30 minutes from start to finish. It’s fast, flavorful, and fits perfectly into a busy weeknight dinner plan.

Variations

I sometimes swap the raspberry jam for apricot or blackberry if I want to mix things up. For a smoky twist, I add chipotle peppers in adobo to the sauce. I’ve also tried it with tofu or cauliflower steaks for a vegetarian version, and it works really well.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the microwave or warm it gently in a skillet with a splash of water or broth to loosen the glaze. I don’t recommend freezing it once the sauce is on, since the jam can get watery after thawing.

FAQs

Can I use bone-in chicken?

Yes, I’ve used bone-in thighs before—they just take a bit longer to cook. I make sure the internal temperature reaches 165°F (74°C).

Is this dish really spicy?

It has a nice kick, but I control the heat by adjusting the amount of jalapeños or using mild ones. I can also remove the seeds to tone it down.

Can I grill the chicken instead?

Absolutely. I grill the chicken first, then brush the sauce on at the end or serve it on the side. It adds a great smoky flavor.

What’s a good side dish for this?

I usually serve it with jasmine rice, roasted veggies, or a fresh green salad. Quinoa or couscous works great too.

Can I make the sauce ahead of time?

Yes, the sauce keeps well in the fridge for up to 5 days. I just reheat it and pour it over freshly cooked chicken.

Conclusion

Sweet & Spicy Jalapeño Raspberry Chicken is one of those recipes I keep coming back to because it’s easy, unique, and totally addictive. I love the combo of sweet jam and fiery jalapeños, and how it transforms plain chicken into something exciting. Whether I’m cooking for family or just myself, this dish never lets me down.