Description

This dish features succulent chicken thighs pan-seared to a golden crisp, then simmered in a vibrant sauce. The sauce combines the bright, tangy sweetness of fresh raspberries with a subtle warmth from sliced jalapeños, balanced by savory notes. Each piece of chicken is coated in a glossy, rich glaze, creating a harmonious blend of sweet, spicy, and savory flavors with a tender texture.

Ingredients

Scale

4 bone-in, skin-on chicken thighs (about 2 lbs total)
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup fresh raspberries, plus more for garnish
1/4 cup honey
2 tablespoons lime juice
1 tablespoon soy sauce (or tamari for gluten-free)
1 clove garlic, minced
1/2 inch fresh ginger, grated
1/2 cup chicken broth
1 tablespoon cornstarch
1 jalapeño, thinly sliced, seeds removed for less heat (or left in for more)
2 tablespoons fresh cilantro, chopped, for garnish
1 tablespoon pomegranate seeds, for garnish (optional)

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Instructions

Pat the chicken thighs dry with paper towels and season generously with salt and black pepper.
Heat olive oil in a large oven-safe skillet (preferably cast iron) over medium-high heat. Place chicken thighs skin-side down and sear for 6-8 minutes until the skin is golden brown and crispy. Flip and sear for another 2-3 minutes on the other side. Remove chicken from the skillet and set aside.
In the same skillet, reduce heat to medium. Add 1 cup of raspberries, honey, lime juice, soy sauce, minced garlic, and grated ginger. Stir well and bring to a gentle simmer, mashing the raspberries slightly with the back of a spoon.
In a small bowl, whisk together chicken broth and cornstarch until smooth. Pour the cornstarch slurry into the simmering sauce, stirring constantly until the sauce thickens slightly, about 1-2 minutes.
Return the seared chicken thighs to the skillet, nestling them into the sauce. Add the sliced jalapeños around the chicken.
Cover the skillet (or transfer to a preheated oven at 375°F (190°C) if your skillet is oven-safe) and cook for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove from heat. Garnish with fresh cilantro and additional raspberries and pomegranate seeds, if desired, before serving.

Notes

For a spicier kick, leave some of the seeds in the jalapeño slices.

If using boneless, skinless chicken thighs, reduce the cooking time in the sauce by 5-7 minutes to prevent overcooking.

This dish pairs well with steamed rice or a light green salad to balance the rich flavors.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 35 minutes

Nutrition

Calories: 420
Fat: 18g
Carbohydrates: 30g
Protein: 35g