My Apricot Chicken is one of the most popular recipes on the blog so I decided to try something new with this Cherry Jalapeño Chicken and I must say it is my favorite now! The jalapeño is mild but feel free to kick it up by adding more. There is just something so special about a bite full of spicy and sweet and this chicken with it's crispy tangy skin will be your families favorite too!
Why You'll Love This Recipe
Ingredients You Will Need
Instructions
Recipe Tips and Tricks
Recipe Variations
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Cherry Jalapeño Chicken
My Apricot Chicken is one of the most popular recipes on the blog so I decided to try something new with this Cherry Jalapeño Chicken and I must say it is my favorite now! The jalapeño is mild but feel free to kick it up by adding more. There is just something so special about a bite full of spicy and sweet and this chicken with it's crispy tangy skin will be your families favorite too!
Ingredients
- 6 - 8 pieces Chicken Thigh skin on
- 11 ½ oz Black Cherry Jam unsweetened
- 1 Jalapeño see note
- 1 tablespoon Garlic Powder
- 2 teaspoon Onion Powder
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 2 tablespoon Apple Cider Vinegar
- ¼ cup Ketchup unsweetened, I like Noble Made
- 2 tablespoon Coconut Aminos
Instructions
- Preheat oven to 350°
- Line a rimmed pan with parchment paper
- In a small bowl, combine all ingredients except chicken, mix well (or you can combine in blender to chop up jalapeños even more)
- Place chicken on pan
- Divide sauce to save some for dipping
- Spoon sauce onto chicken pieces
- Roast 60 minutes until skin looks crispy and chicken reaches 165˚
- Enjoy!
Notes
Leave seeds in the jalapeño if you like extra heat.
Tried this recipe?Mention @pennypsprimal or tag #pennysprimal
Danielle says
I’m struggling to find sugar free cherry jam. What brand did you use?
Penny says
Hi Danielle! My favorite brands are St. Dalfour, Chia Smash or Jean Francois. All 3 are available on Amazon though I find them much cheaper at smaller markets like Healthy Living, Whole Foods and believe it or not, TJ Maxx! I hope you love this recipe once you find some.
xoxo, Penny