Description
This Jalapeño Blackberry Chicken recipe features tender boneless skinless chicken thighs cooked in a vibrant blackberry glaze infused with jalapeño heat. Sweet, tangy, and slightly spicy, the blackberry preserves combine with fresh blackberries, jalapeños, and a blend of seasonings to create a luscious sauce that perfectly complements the seasoned chicken. Ready in just 35 minutes, this dish offers a delightful balance of flavors and a colorful presentation, perfect for a quick weeknight dinner or an impressive meal for guests.
Ingredients
Blackberry Glaze
- ½ cup (160 g) blackberry preserves
- 1 tablespoon extra virgin olive oil
- 1 teaspoon soy sauce
- 1 teaspoon apple cider vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic, minced
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon red pepper flakes
Chicken
- 2 pounds boneless skinless chicken thighs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon chili powder
- 2 tablespoons extra virgin olive oil
Additional Ingredients
- 1 medium jalapeño pepper, thinly sliced
- 1 cup (144 g) fresh blackberries
Instructions
- Mix blackberry glaze: In a medium bowl, combine the blackberry preserves, 1 tablespoon olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, ½ teaspoon kosher salt, black pepper, and red pepper flakes. Stir until all ingredients are fully incorporated. Set the glaze mixture aside.
- Pat chicken dry: Use paper towels to pat the boneless skinless chicken thighs dry, helping the seasoning adhere better and ensuring even cooking.
- Season chicken: In a small bowl, mix 1 teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon chili powder. Sprinkle this seasoning evenly over both sides of the chicken thighs.
- Heat oil and cook chicken: Heat 2 tablespoons of extra virgin olive oil in a large nonstick skillet over medium heat. Once the oil is hot, add the chicken thighs in a single layer. Depending on skillet size, cook in batches if necessary. Sear chicken for 5 minutes on one side, then flip and reduce heat to medium-low. Continue cooking for another 5 minutes or until the internal temperature reaches 165°F (74°C). Remove chicken from skillet and transfer to a plate. Tent with foil to keep warm.
- Cook jalapeños and blackberries: Increase stove heat to medium. Add the sliced jalapeño peppers to the same skillet and sauté for 3 minutes, stirring occasionally to soften.
- Add fresh blackberries: Add 1 cup of fresh blackberries to the skillet. Cook for an additional 3 minutes, gently pressing some berries with the back of a spoon to release their juices, while leaving others whole to maintain some texture.
- Simmer blackberry glaze: Pour the prepared blackberry glaze into the skillet with the jalapeños and blackberries. Stir to coat evenly and allow the mixture to simmer for 1 to 2 minutes until slightly thickened.
- Return chicken to skillet: Place the cooked chicken thighs back into the skillet, spooning the glaze over the top. Cook for an additional 1 to 2 minutes until the chicken is warmed through and well coated in the sauce.
- Serve warm: Transfer the chicken to plates or a serving platter, spoon extra glaze as desired, and serve immediately while warm.
Notes
- Use fresh, ripe blackberries for the best flavor and texture in the sauce.
- Adjust the amount of jalapeño and red pepper flakes according to your heat preference.
- Cook chicken thighs to an internal temperature of 165°F (74°C) to ensure safety and juiciness.
- Work in batches when cooking chicken if your skillet is not large enough to avoid overcrowding, which can prevent proper searing.
- This dish pairs well with steamed rice, quinoa, or roasted vegetables.
