Cherry Jalapeño Chicken (Edit recipe)

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!

10 minutes

1 hour

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	280
Fat:	6 g
Carbohydrates:	45 g
Protein:	7 g
Cholesterol:	32 g
Sodium:	683 mg
Fiber:	1 g
Sugars:	39 g
Calculated for total recipe.

by Penny's Primal

View original recipe

Serves: 6-8

Ingredients

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

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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!