Jalapeño Chicken Recipe
I remember the first time I made jalapeño chicken at home. It was one of those evenings when I wanted something with a bit of spice, but still satisfying after a long day. I took a bite, and instantly, I was hooked.
Ingredients
- 2 Boneless Chicken Breasts
- 2 Fresh Jalapeños
- 2 Cloves Garlic Minced
- 1 Small Onion Sliced
- 3 tablespoons Olive Oil
- 1 teaspoon Paprika
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Black Pepper
- Salt to Taste
- Juice of 1 Lime
- Fresh Cilantro
Instructions
- Dice the chicken into bite-sized pieces.
- Mix olive oil, paprika, cumin, lime juice, salt, and pepper in a bowl.
- Add the chicken and coat it well.
- Refrigerate for at least 10 minutes or up to 1 hour for deeper flavor.
- Thinly slice the jalapeños (keep the seeds in for more heat).
- Mince the garlic and slice the onions.
- Keep everything ready near your stove.
- Heat your skillet over medium heat and add a drizzle of olive oil.
- Add the chicken in batches to avoid overcrowding.
- Cook for 3-4 minutes on each side until golden brown and cooked through. Remove and set aside.
- Add onions to the same skillet and stir for 2 minutes.
- Throw in the garlic and jalapeños, letting them cook for another 2 minutes.
- The scent of the garlic and jalapeños sizzling together is mouthwatering!
- Return the cooked chicken to the skillet.
- Toss everything together so the chicken absorbs all the spices and flavor.
- Check seasoning and adjust salt or lime juice as needed.
- Once the chicken looks beautifully glazed, take it off the heat.
- Garnish with fresh cilantro before serving for a burst of color and freshness.
Notes
- Extra Crispy Chicken: Pat the chicken dry before marinating to get a nice sear.
- Control the Heat: Remove the jalapeño seeds if you prefer mild spice.
- More Flavor: Toast your spices, like cumin, briefly before mixing them into marinades.
- Customization: Add cherry tomatoes, bell peppers, or even pineapple chunks for extra flavors.