Spicy Jalapeño Chicken

This Spicy Jalapeño Chicken is a bold, flavorful dish that’s perfect for anyone who loves a little heat. Tender chicken breasts are marinated in a spicy jalapeño-infused sauce, then grilled or baked to perfection. Serve it with rice, veggies, or in tacos for a meal that’s sure to spice up your dinner routine!

Why You’ll Love This Recipe

  • Bold and spicy – Jalapeños add a delicious kick to every bite.
  • Quick and easy – Simple ingredients and minimal prep time.
  • Versatile – Great for grilling, baking, or even slow cooking.
  • Perfect for meal prep – Make a batch and enjoy it all week.
  • Customizable – Adjust the spice level to suit your taste.

Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Chicken breasts or thighs
  • Fresh jalapeños, sliced (seeds removed for less heat)
  • Garlic, minced
  • Lime juice
  • Olive oil
  • Honey or brown sugar
  • Smoked paprika
  • Cumin
  • Salt and pepper
  • Fresh cilantro, chopped (optional for garnish)

Directions

  1. Prepare the marinade:
    In a blender or food processor, combine the jalapeños, garlic, lime juice, olive oil, honey (or brown sugar), smoked paprika, cumin, salt, and pepper. Blend until smooth.
  2. Marinate the chicken:
    Place the chicken in a large bowl or zip-top bag and pour the marinade over it. Toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
  3. Cook the chicken:
    • Grill: Preheat the grill to medium-high heat. Grill the chicken for 6-8 minutes per side, or until cooked through (internal temperature of 165°F/74°C).
    • Bake: Preheat the oven to 375°F (190°C). Place the chicken on a baking sheet and bake for 20-25 minutes, or until cooked through.
    • Stovetop: Heat a skillet over medium-high heat. Cook the chicken for 6-8 minutes per side, or until cooked through.
  4. Garnish and serve:
    Sprinkle with fresh cilantro if desired. Serve with rice, veggies, or in tacos.

Servings and Timing

  • Servings: 4
  • Prep time: 10 minutes
  • Marinate time: 30 minutes
  • Cook time: 20 minutes
  • Total time: 1 hour

Variations

  • Extra spicy: Add a serrano pepper or a dash of cayenne pepper to the marinade.
  • Creamy version: Stir in a splash of heavy cream or coconut milk to the marinade.
  • Citrus twist: Add orange or lemon zest to the marinade for extra freshness.
  • Gluten-free: Ensure all ingredients are gluten-free.
  • Vegan option: Use tofu or cauliflower steaks instead of chicken.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat in the oven at 350°F (175°C) for 10 minutes or in the microwave until warmed through.
  • Freezing: Freeze marinated chicken in a sealed container for up to 2 months. Thaw in the fridge before cooking.

FAQs

  • Can I use chicken thighs instead of breasts?
    Yes, chicken thighs work perfectly and stay juicy.
  • How do I reduce the spice level?
    Remove the seeds and membranes from the jalapeños or use fewer peppers.
  • Can I make this ahead of time?
    Yes, marinate the chicken overnight for even more flavor.
  • Is this recipe gluten-free?
    Yes, as long as all ingredients are gluten-free.
  • Can I make this vegan?
    Use tofu, cauliflower steaks, or portobello mushrooms instead of chicken.
  • What can I serve with this dish?
    Serve with rice, quinoa, roasted veggies, or in tacos.

Conclusion
This Spicy Jalapeño Chicken is a bold, flavorful dish that’s perfect for anyone who loves a little heat. With its simple preparation and versatile cooking methods, it’s a recipe you’ll turn to again and again. Whether you’re grilling, baking, or meal prepping, this dish is guaranteed to spice up your dinner routine. Enjoy!

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Spicy Jalapeño Chicken

Spicy Jalapeño Chicken

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  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Dinner, Main Course
  • Method: Stovetop
  • Cuisine: Mexican-inspired
  • Diet: Gluten Free

Description

This Spicy Jalapeño Chicken is the perfect dish for those who love a little heat! Tender, juicy chicken breasts are cooked in a creamy, spicy jalapeño sauce that’s full of flavor. It’s quick, easy, and perfect for a weeknight dinner. Serve it with rice or veggies for a complete meal.


Ingredients

Units Scale
  • 4 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • 3 fresh jalapeños, sliced (adjust to your spice preference)
  • 4 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup sour cream
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/4 tsp cayenne pepper (optional, for extra heat)
  • 1/2 cup shredded cheddar cheese (optional)
  • Fresh cilantro, for garnish

Instructions

  • Season the chicken: Season both sides of the chicken breasts with salt, pepper, cumin, and smoked paprika.
  • Cook the chicken: In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F/75°C). Remove from the skillet and set aside.
  • Cook the jalapeños: In the same skillet, add the sliced jalapeños and garlic. Sauté for 2-3 minutes, until the jalapeños soften slightly and the garlic is fragrant.
  • Make the sauce: Pour in the chicken broth, stirring to deglaze the skillet. Let it simmer for 3-4 minutes, then stir in the heavy cream, sour cream, and cayenne pepper (if using). Allow the sauce to simmer for another 3-5 minutes until it thickens slightly.
  • Combine: Add the cooked chicken breasts back into the skillet, spooning some sauce over the top. Let the chicken simmer in the sauce for a few more minutes to absorb the flavors.
  • Optional topping: If desired, sprinkle shredded cheddar cheese over the chicken and let it melt.
  • Serve: Garnish with fresh cilantro and serve immediately with rice, vegetables, or tortillas.

Notes

  • If you prefer less heat, remove the seeds from the jalapeños before slicing.
  • You can also swap out the heavy cream for coconut milk to make this dish dairy-free.

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