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Blueberry Jalapeño Chicken Recipe

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★★★★★

4.5 from 84 reviews

A flavorful and vibrant Blueberry Jalapeño Chicken dish featuring tender boneless skinless chicken thighs cooked in a sweet and spicy blueberry glaze with fresh jalapeños and blueberries, perfect for a unique and delicious weeknight dinner.

Ingredients

Scale

Blueberry Glaze

  • 1 cup (320 g) blueberry preserves or jam
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon soy sauce
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon minced garlic
  • 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 (remove seeds for less heat)
  • 2 cups (300 g) fresh blueberries (or frozen blueberries, no thawing needed)

Instructions

  1. Mix blueberry glaze ingredients. In a medium bowl, whisk together blueberry preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, salt, pepper, and red pepper flakes until well combined. Set aside.
  2. Pat chicken dry and season. Use paper towels to pat the chicken thighs dry. In a small bowl, combine kosher salt, black pepper, and chili powder then evenly season both sides of the chicken thighs with this spice mix.
  3. Heat olive oil and cook chicken. Warm 2 tablespoons of extra virgin olive oil in a large nonstick skillet over medium heat. Add the chicken thighs in batches if necessary and cook for about 5 minutes on the first side.
  4. Flip and continue cooking chicken. Turn the chicken over, reduce the heat to medium-low, and cook for an additional 5 to 7 minutes or until the internal temperature reaches 165°F (74°C). Remove chicken from skillet and place on a plate; tent loosely with foil to keep warm.
  5. Cook jalapeño and blueberries. In the same skillet, add the sliced jalapeño and cook for 2 to 3 minutes until slightly softened. Then add the fresh or frozen blueberries and cook for 3 to 4 minutes, gently pressing some berries to release their juices while leaving others whole.
  6. Add and simmer blueberry glaze. Pour the prepared blueberry glaze into the skillet with the jalapeño and blueberries. Stir and simmer for 1 to 2 minutes until the glaze thickens slightly.
  7. Return chicken to skillet. Place the cooked chicken back into the skillet and spoon the blueberry glaze over the top. Cook for 1 to 2 minutes until the chicken is warmed through and well coated with the sauce.
  8. Serve immediately. Transfer the chicken to plates and spoon extra glaze and jalapeños over the top. Enjoy this sweet and spicy dish fresh and hot.

Notes

  • Remove seeds from jalapeños to reduce heat if preferred.
  • Frozen blueberries can be used without thawing for convenience.
  • Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F (74°C).
  • This dish pairs well with rice, quinoa, or a fresh green salad.
  • Can be adjusted for spice by increasing or decreasing the amount of chili powder and red pepper flakes.

Keywords: Blueberry Jalapeño Chicken, Spicy Chicken, Blueberry Chicken Recipe, Sweet and Spicy Chicken, Skillet Chicken, Chicken Thighs Recipe

Find it online: https://tastybella.com/blueberry-jalapeno-chicken-recipe/