Raspberry Jalapeno Chicken Poppers (Raspberry Jalapeno Balsamic)
/This recipe was inspired by several I saw online, but I just changed it up to feature fresh raspberries and our raspberry jalapeno balsamic vinegar. If you can believe it, these taste even better than they look. The creamy raspberry jalapeno cheese and spicy chili inside add so much flavor to each bite. The chicken cooks thoroughly but stays moist. And the crispy outside with the tangy sweet and spicy glaze and cruncy bacon … just yum!
What you wil need:
3 jalapeños cut in 1/2 and all seeds and ribs removed
1 container of cream cheese
enfuso raspberry jalapeño balsamic vinegar
6 boneless chicken thighs
6 pieces of bacon
extra virgn olive oil
fresh raspberries for garnish and salad on the side
arugula salad (ingredients your choice)
toothpicks
Directions:
Blend 1 cup of cream cheese with 2 tablespoons of raspberry jalapeño balsamic vinegar until creamy. Fill jalapeño halves with cream cheese. Wrap a boneless chicken thigh around each jalapeño half. Then firmly wrap the filled chicken thigh with a bacon strip and secure with a toothpick. Place each chiicken thigh on on a baking rack over a pan to catch the drippings. Bake at 300 degrees for 1.5 hours.
Meanwhile whisk ¼ cup extra virgin olive oil and ¼ cup raspberry jalapeño balsamic vinegar until creamy for a glaze.
After baking 1.5 hours, increase heat to 350 degrees and repeat the following 3 times. Flip the thighs, brush liberally with the glaze, and bake for another 10 minutes.
Remove thighs from oven and glaze both sides one last time.
Cut in half, your chicken will look like this …
To finish the raspberry theme, serve your poppers with an arugula and raspberry salad. Add any of your favorite extras like a slivers of red onion or some pine nuts. Toss the greens with a dressing made with a 50/50 ratio of whisked raspberry jalapeño balsamic + extra virgin olive oil dressing seasoned with a dash of salt.
Leave out extra raspberry jalapeño balsamic for drizzling on the chicken while eating.
