Spicy Jalapeno Chicken (Print View)
Juicy chicken with jalapeños and spices.
# What You Need:
→ Meats
01 - 4 boneless, skinless chicken breasts
→ Vegetables
02 - 3 fresh jalapeño peppers, thinly sliced (remove seeds for less heat)
03 - 1 medium onion, thinly sliced
04 - 3 cloves garlic, minced
→ Marinade & Sauce
05 - 3 tbsp olive oil
06 - 1 tbsp lime juice
07 - 1 tsp ground cumin
08 - 1 tsp smoked paprika
09 - ½ tsp ground black pepper
10 - 1 tsp salt
11 - 1 tbsp honey (optional, for a subtle sweetness)
→ Garnish
12 - Chopped fresh cilantro
13 - Lime wedges
# How-To Steps:
01 - In a mixing bowl, whisk together olive oil, lime juice, cumin, smoked paprika, black pepper, salt, and honey.
02 - Add the chicken breasts, ensuring they are well coated. Cover and let marinate in the refrigerator for at least 30 minutes (up to 2 hours for best flavor).
03 - Preheat oven to 400°F (200°C), or heat a large oven-safe skillet over medium-high heat.
04 - Remove chicken from marinade. Sear chicken in the skillet for 2-3 minutes per side until lightly browned.
05 - Add sliced jalapeños, onion, and garlic to the skillet, scattering them around the chicken.
06 - Transfer skillet to the preheated oven and bake for 15-18 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C).
07 - Remove from oven and rest for 5 minutes. Garnish with chopped cilantro and serve with lime wedges.
# Expert Hints:
01 -
- The marinade does double duty, keeping the chicken juicy while building layers of flavor.
- It comes together quickly but tastes like a dish from a favorite neighborhood restaurant.
02 -
- I once skipped the resting step and the juices ran all over the cutting board, so do not skip it.
- Using an oven-safe skillet means you lose all the flavorful pan juices if you try to transfer the meat.
03 -
- Pat the chicken dry before searing to ensure you get a really nice golden crust.
- Let the skillet get fully hot before adding the oil to prevent sticking.