Print Recipe

Raspberry Cayenne Chicken

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  • 2 chicken legs (thigh and drumstick attached)
  • 1/2 cup red raspberry jam
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon reduced-sodium soy sauce
  • 1/4 teaspoon cayenne pepper, or to taste
  • Parsley


  1. Bake the chicken in a 375 degree F oven for about 45 minutes or until brown.
  2. Mix together the jam, vinegar, soy sauce and cayenne pepper.
  3. Spoon the sauce over the chicken, and bake about 15 minutes longer or until chicken is fork-tender and beautifully glazed.
  4. Arrange chicken on a platter, and garnish with sprigs of parsley.

Yield: 2 to 4 servings

Source: The Antioxidant Save-Your-Life Cookbook