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
- 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. - 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. - 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.
- 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!
Spicy Jalapeño Chicken
- 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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