Spicy Jalapeno Chicken (Printable Version)
Juicy chicken with jalapeños, garlic, and spices for a spicy main dish.
# 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 Make It:
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 evenly coated. Cover and refrigerate for at least 30 minutes, up to 2 hours for optimal flavor infusion.
03 - Preheat oven to 400°F. Meanwhile, heat a large oven-safe skillet over medium-high heat.
04 - Remove chicken from marinade and place in the hot skillet. Sear for 2-3 minutes per side until a golden-brown crust forms.
05 - Scatter the sliced jalapeños, onion, and minced garlic around the chicken in the skillet.
06 - Transfer the skillet to the oven and bake for 15-18 minutes, or until the internal temperature of the chicken reaches 165°F.
07 - Remove from the oven and let the chicken rest for 5 minutes. Serve garnished with fresh cilantro and lime wedges.
# Helpful Hints:
01 -
- It brings a restaurant level kick to your table without much fuss
- The marinade keeps the chicken incredibly juicy while baking
02 -
- Do not skip the searing step or you will miss out on the flavorful crust
- Letting the meat rest is crucial so it does not dry out the second you cut it
03 -
- Always cut your peppers and onions while the chicken marinates to save time
- Use a cast iron skillet if you have one for the best sear and oven transfer