This recipe is Whole30, Paleo, Gluten, and Dairy Free.
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!
6-8 chicken thighs, with skin & bone
11.5 oz black cherry jam, sugar free
1 large jalapeño, minced, leave seeds if you want extra heat
1 tbsp garlic powder
2 tsp onion powder
1 tsp salt
1/2 tsp pepper
2 tbsp apple cider vinegar
1/4 cup ketchup, unsweetened, I like Noble Made
2 tbsp coconut aminos
For the most up-to-date discount codes on some specific ingredients that I have used in my recipes you can check out my Discounts page.
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 this recipe by Penny's Primal!