Garlic & Jalapeno Chicken Recipe
Make Garlic & Jalapeno Chicken Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade & Chicken
Cooking & Garnish
Method
Marinade & Chicken
- 1
Prepare and marinate
Trim any excess fat from the chicken thighs and pat them dry with paper towels. Pound each thigh lightly to an even thickness (about 1/2 inch) if needed for even cooking.
- 2
In a medium bowl, combine minced garlic, chopped jalapeño, olive oil, lime juice, soy sauce, honey, ground cumin, smoked paprika, kosher salt, and black pepper. Whisk until honey is dissolved and ingredients are evenly mixed.
- 3
Add the chicken thighs to the bowl and toss thoroughly to coat. Cover with plastic wrap or transfer to a resealable bag and marinate in the refrigerator for at least 30 minutes and up to 4 hours. (If short on time, marinate 15 minutes at room temperature.)
Cooking & Garnish
- 4
Cook the chicken
Remove the chicken from the refrigerator 10 minutes before cooking to come closer to room temperature. Heat a large skillet over medium-high heat until hot, then add 1 tablespoon vegetable oil and 1 tablespoon butter. Swirl to coat and allow the butter to foam and subside.
- 5
Remove chicken from the marinade, letting excess drip off (reserve remaining marinade). Place thighs in the hot skillet without crowding (work in batches if necessary). Cook for 4-5 minutes on the first side without moving so a golden crust forms.
- 6
Flip the thighs and cook another 3-5 minutes, spooning any rendered juices over the chicken. Cook until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If chicken browns too quickly, reduce heat to medium and cover loosely for 1-2 minutes to finish cooking.
- 7
Optional glaze
If you want a more pronounced garlic-jalapeño glaze, pour the reserved marinade into a small saucepan and bring to a rolling boil for 2 minutes, then simmer 1-2 minutes to reduce slightly (this kills raw chicken bacteria). Spoon the reduced marinade over cooked chicken.
- 8
Transfer chicken to a cutting board and rest 5 minutes to lock in juices. Slice or serve whole as desired.
- 9
Garnish and serve
Top the chicken with additional thin jalapeño slices (if using) and chopped cilantro. Serve with lime wedges on the side for squeezing. This pairs well with rice, tortillas, or a simple green salad.