This Spicy Jalapeño Chicken is the perfect dish for those who love bold, fiery flavors! Juicy chicken thighs are marinated with zesty jalapeños, smoky spices, and a touch of honey for balance. Grilled or pan-seared to perfection, this dish delivers just the right amount of heat while keeping every bite tender and flavorful. Whether for a weeknight dinner or a summer barbecue, this recipe is sure to impress! 🍽️🔥
Cooking Time & Servings ⏳
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 15 minutes
- Total Time: 25 minutes (excluding marination)
- Servings: 4-6
My Cooking Experience 🧑🍳
After years of experimenting with spice levels, I’ve found that fresh jalapeños provide the perfect kick without overpowering the dish. The secret? Letting the chicken marinate for a few hours to infuse it with rich, smoky heat! 🔥🌶️
Ingredients 🛒
- 6 boneless, skinless chicken thighs 🍗
- 2 fresh jalapeños, finely chopped 🌶️
- 1/3 cup soy sauce 🍶
- 2 tablespoons olive oil 🫒
- 1 tablespoon honey 🍯
- 2 tablespoons lime juice 🍋
- 3 cloves garlic, minced 🧄
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder 🌶️
Instructions 🔪
1️⃣ Prepare the Marinade & Chicken 🌶️
In a bowl, whisk together soy sauce, olive oil, honey, lime juice, garlic, smoked paprika, cumin, black pepper, salt, and chili powder. Stir in the chopped jalapeños. Place the chicken thighs in a resealable bag or shallow dish, pour the marinade over them, and refrigerate for at least 1 hour (or overnight for deeper flavor).
2️⃣ Preheat the Grill or Pan & Cook 🔥
Preheat the grill to medium heat (about 375°F) or heat a large skillet over medium-high heat. Lightly oil the grates or pan. Remove the chicken from the marinade and let excess drip off. Cook for 6-7 minutes per side, until the internal temperature reaches 165°F.
3️⃣ Let It Rest & Serve 🍗
Transfer the chicken to a plate and let it rest for 5 minutes to lock in the juices. Garnish with extra jalapeño slices and a squeeze of fresh lime.
4️⃣ Enjoy the Heat! 🍽️
Serve with grilled vegetables, rice, or a cooling avocado salsa to balance the spice.
Variations 🔄
- Extra Spicy: Add a teaspoon of cayenne pepper or a drizzle of hot sauce. 🔥
- Mild Version: Remove jalapeño seeds and reduce chili powder for a milder taste. 🌶️
- Citrus Boost: Add orange juice for a tangy twist. 🍊
- Oven Method: Bake at 400°F for 20-25 minutes, flipping halfway. 🔥
Equipment You’ll Need 🔪
- Mixing bowl
- Whisk
- Grill or stovetop pan
- Tongs
- Meat thermometer
- Cutting board & knife
Why You’ll Love It ❤️
✔️ Packed with smoky, spicy flavors 🌶️🔥
✔️ Juicy, tender, and delicious 🍗
✔️ Quick and easy to make ⏳
✔️ Perfect for spice lovers!
Nutritional Information 📊
- Calories: ~290 per serving
- Carbs: 10g
- Protein: 26g
- Fat: 14g
- Sugar: 6g
(Note: Nutritional values may vary based on ingredients used.)
Storage Tips ❄️
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- Reheating: Warm in a skillet over low heat or microwave until heated through.
- Freezing: Freeze marinated chicken (uncooked) for up to 2 months. Thaw overnight before grilling.
Conclusion 🏁
This Spicy Jalapeño Chicken is a must-try for anyone who loves bold, fiery flavors! Whether you’re grilling outdoors or cooking indoors, this dish brings the heat in the best way. Try it today and enjoy the spicy goodness! 🌶️🔥🍗
spicy jalapeno chicken
Ingredients
Method
- In a bowl, whisk together soy sauce, olive oil, honey, lime juice, garlic, smoked paprika, cumin, black pepper, salt, and chili powder. Stir in the chopped jalapeños. Place the chicken thighs in a resealable bag or shallow dish, pour the marinade over them, and refrigerate for at least 1 hour (or overnight for deeper flavor).
- Preheat the grill to medium heat (about 375°F) or heat a large skillet over medium-high heat. Lightly oil the grates or pan. Remove the chicken from the marinade and let excess drip off. Cook for 6-7 minutes per side, until the internal temperature reaches 165°F.
- Transfer the chicken to a plate and let it rest for 5 minutes to lock in the juices. Garnish with extra jalapeño slices and a squeeze of fresh lime.
- Serve with grilled vegetables, rice, or a cooling avocado salsa to balance the spice.
Notes
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- Reheating: Warm in a skillet over low heat or microwave until heated through.
- Freezing: Freeze marinated chicken (uncooked) for up to 2 months. Thaw overnight before grilling.
