Spicy Jalapeno Chicken (Print version)
Juicy chicken with jalapeños, garlic, and spices for a zesty kick.
# What goes in:
→ 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
# Cooking steps:
01 - In a mixing bowl, whisk together olive oil, lime juice, cumin, smoked paprika, black pepper, salt, and honey until well combined.
02 - Add the chicken breasts to the bowl, ensuring they are thoroughly coated. Cover and refrigerate for at least 30 minutes, up to 2 hours for optimal flavor.
03 - Preheat the oven to 400°F. Alternatively, heat a large oven-safe skillet over medium-high heat.
04 - Remove chicken from the marinade and sear in the skillet for 2-3 minutes per side until lightly browned.
05 - Scatter the sliced jalapeños, onion, and garlic around the chicken in the skillet.
06 - Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F.
07 - Remove from the oven and let the chicken rest for 5 minutes. Garnish with chopped cilantro and serve with lime wedges.
# Tips from flavorandfeast:
01 -
- The marinade does double duty, keeping the chicken juicy while infusing it with deep flavor.
- It comes together so fast that it feels like a magic trick on busy evenings.
02 -
- Letting the chicken rest before slicing locks in all those juices so it does not dry out.
- Watch the garlic carefully in the oven so it sweetens rather than burns.
03 -
- Pat the chicken dry before adding it to the marinade for better searing.
- Use a cast iron skillet for the best oven-to-table presentation.