Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup raspberry jam
- 2 tablespoons fresh jalapeños, finely chopped
- 1 tablespoon soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Step 1: Preheat your oven to 375°F (190°C) and lightly grease a baking dish with cooking spray or olive oil.
- Step 2: In a mixing bowl, combine the raspberry jam, finely chopped jalapeños, soy sauce, apple cider vinegar, garlic powder, salt, and pepper. Stir until well mixed.
- Step 3: Place the chicken breasts in the prepared baking dish and pour the sweet and spicy raspberry mixture evenly over the top of the chicken.
- Step 4: Bake in the preheated oven for about 25-30 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Step 5: Once done, remove the baking dish from the oven and let the chicken rest for a few minutes. Garnish with fresh cilantro if desired before serving. Enjoy!
Notes
- For optimal storage, place any leftover Sweet & Spicy Jalapeño Raspberry Chicken in an airtight container and refrigerate for up to 3 days.
- When reheating, gently warm the chicken in the oven at 350°F (175°C) to maintain its tenderness, adding a splash of water to the dish if it seems dry.
- Serve this flavorful dish over a bed of fluffy rice or alongside roasted vegetables to balance the sweetness and spice, and don't forget to sprinkle some extra cilantro on top for a fresh touch!
- For an added kick, feel free to adjust the amount of jalapeños based on your heat preference, or consider marinating the chicken in the raspberry mixture for a few hours before baking for even deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American