Print Recipe

Raspberry Jerk Chicken




  • 4 (5 ounce) chicken breasts
  • 1/4 cup raspberry preserves
  • 2 teaspoons vegetable oil
  • 1/4 cup red wine
  • 1/4 cup chicken stock

Jerk Seasoning

  • 2 tablespoons brown sugar
  • 2 tablespoons kosher salt
  • 1 tablespoon onion powder
  • 1 tablespoon granulated garlic
  • 1 tablespoon dried thyme
  • 1 tablespoon cracked pepper
  • 2 teaspoon ground coriander
  • 2 teaspoons ground ginger
  • 1 teaspoon cayenne pepper
  • 1 teaspoon cinnamon
  • 1 teaspoon ground allspice


  1. Mix Jerk Seasoning and rub chicken breasts using about half the seasoning. Let marinate for 2 to 3 hours.
  2. Heat oil over medium heat and sauté chicken until browned and cooked about halfway (4 minutes per side).
  3. Add red wine and let reduce until almost dry, then add stock and preserves. Continue cooking until chicken is done and the raspberry sauce has thickened slightly (another 4 or 5 minutes).
  4. Serve with roasted potatoes or rice and black beans.

Yield: 4 servings

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