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A plate of barbecued chicken thighs garnished with chopped parsley, served with a small bowl of red barbecue sauce on the side, placed on a wooden surface with a dark cloth and a green chili pepper nearby.
Penny Kovacs

Cherry Jalapeño Chicken

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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!
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Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Servings: 4 people
Course: Dinner, Lunch, Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 6 - 8 pieces Chicken Thigh skin on
  • 11 1/2 oz Black Cherry Jam unsweetened
  • 1 Jalapeño see note
  • 1 Tbsp Garlic Powder
  • 2 tsp Onion Powder
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 2 Tbsp Apple Cider Vinegar
  • 1/4 cup Ketchup unsweetened, I like Noble Made
  • 2 Tbsp Coconut Aminos

Method
 

  1. Preheat oven to 350°
  2. Line a rimmed pan with parchment paper
  3. In a small bowl, combine all ingredients except chicken, mix well (or you can combine in blender to chop up jalapeños even more)
  4. Place chicken on pan
  5. Divide sauce to save some for dipping
  6. Spoon sauce onto chicken pieces
  7. Roast 60 minutes until skin looks crispy and chicken reaches 165˚
  8. Enjoy!

Notes

Leave seeds in the jalapeño if you like extra heat.

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Let us know how it was!