Description
Juicy chicken that bites back! This Jalapeño Chicken delivers the perfect kick without setting your mouth on fire. Dinner winner alert!
Ingredients
Scale
- 2 lbs (900g) boneless, skinless chicken breasts or thighs
- 4–5 fresh jalapeño peppers, seeds removed from half (adjust for heat preference)
- 3 cloves garlic, minced
- 1/4 cup (60ml) lime juice (approximately 2 medium limes)
- 3 tablespoons (45ml) olive oil
- 1 tablespoon (15g) honey
- 1 teaspoon (5g) ground cumin
- 1 teaspoon (5g) smoked paprika
- 1 teaspoon (5g) salt
- 1/2 teaspoon (2.5g) black pepper
- 1/4 cup (15g) fresh cilantro, chopped
- 1 tablespoon (15ml) vegetable oil (for cooking)
Instructions
- Prepare jalapeños by dicing them and deciding how many seeds to keep based on heat preference. Mince garlic and chop cilantro separately.
- Combine diced jalapeños, garlic, lime juice, olive oil, honey, cumin, smoked paprika, salt, and black pepper in a bowl to create marinade.
- Pat chicken dry, then add to marinade, turning to coat completely.
- Cover and refrigerate for at least 2 hours, preferably overnight. Turn chicken halfway through if possible.
- Remove chicken from refrigerator 20 minutes before cooking. Heat a large skillet over medium-high heat with vegetable oil.
- Remove chicken from marinade (reserve marinade if making sauce) and cook for 5-7 minutes on first side until browned.
- Flip chicken, reduce heat to medium, and cook another 5-7 minutes (breasts) or 7-8 minutes (thighs) until internal temperature reaches 165°F (74°C).
- Optional: Boil reserved marinade for 2-3 minutes to create a sauce. Sprinkle chicken with fresh cilantro before serving.