I serve this flavorful jalapeno and citrus-infused chicken with yellow rice. When seeding the jalapenos, leave in as many seeds as you want - the more seeds, the hotter it will be.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Whisk together the orange juice, lime juice, cumin, garlic, and jalapeno pepper in a bowl; pour into a resealable plastic bag. Add the chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 2 to 4 hours.

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  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Remove the chicken from the marinade and shake off excess. Discard the remaining marinade. Place the chicken on a broiling pan.

  • Broil the chicken breasts until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

152 calories; 3 g total fat; 67 mg cholesterol; 60 mg sodium. 5.2 g carbohydrates; 25 g protein; Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/07/2009
I thought this recipe was delicious! Just the right amount of tangy and spicy. The only thing I changed was that I used about 1/4 cup of pickled jalepenos instead of fresh. I also used chicken breasts that were quite large and cut along the length into cutlets so they were quite thin. I marinaded for about 3 hours and they had lots of flavor. It was still spicy enough for my family who enjoys spicy food. I also doubled the marinade and boiled the leftovers down to use as a sauce over the chicken. Served it with brown short-grain rice and steamed veggies. Yummmy! Can't wait to make it again Read More
(13)

Most helpful critical review

Rating: 3 stars
07/13/2009
Was not impressed with recipe marinated chicken for 6 hours and it was missing something. A good base to add to. Thanks for the recipe. Read More
(3)
19 Ratings
  • 5 star values: 6
  • 4 star values: 7
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
05/07/2009
I thought this recipe was delicious! Just the right amount of tangy and spicy. The only thing I changed was that I used about 1/4 cup of pickled jalepenos instead of fresh. I also used chicken breasts that were quite large and cut along the length into cutlets so they were quite thin. I marinaded for about 3 hours and they had lots of flavor. It was still spicy enough for my family who enjoys spicy food. I also doubled the marinade and boiled the leftovers down to use as a sauce over the chicken. Served it with brown short-grain rice and steamed veggies. Yummmy! Can't wait to make it again Read More
(13)
Rating: 5 stars
05/07/2009
I thought this recipe was delicious! Just the right amount of tangy and spicy. The only thing I changed was that I used about 1/4 cup of pickled jalepenos instead of fresh. I also used chicken breasts that were quite large and cut along the length into cutlets so they were quite thin. I marinaded for about 3 hours and they had lots of flavor. It was still spicy enough for my family who enjoys spicy food. I also doubled the marinade and boiled the leftovers down to use as a sauce over the chicken. Served it with brown short-grain rice and steamed veggies. Yummmy! Can't wait to make it again Read More
(13)
Rating: 5 stars
10/13/2009
I like this recipe 2nd time I have used it. This time I added the fresh lime zest from the limes before I juiced them. This is delicious on the grill. Very healthy meal! Read More
(8)
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Rating: 5 stars
01/08/2010
I only made slight changes to the recipe using more minced garlic and pickled jalapenos instead of fresh and fresh squeezed orange and lime juices. I marinated the chicken for 8 hours. I used my indoor electric grill (not like a George Foreman grill) and did not have enough room to cook all the chicken so broiled the others. I liked the grilled chicken better and basted it as it cooked making sure it did not dry out. Served with a tossed green salad delicious! Read More
(6)
Rating: 3 stars
07/13/2009
Was not impressed with recipe marinated chicken for 6 hours and it was missing something. A good base to add to. Thanks for the recipe. Read More
(3)
Rating: 5 stars
03/17/2014
Wow! This was beyond great. I marinated the chicken overnight and used thighs as I find they are juicier. It had the right amount of heat. I also made a sauce from the leftover marinade and added cream (half and half). It finished off the dish perfectly. Read More
(3)
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Rating: 4 stars
11/09/2009
This chicken is good. You have to make sure the chicken is browned on both sides or you are going to have the bland flavor. Also I added adobo and garlic powder to it. These ingredients enhanced the flavor. Read More
(3)
Rating: 4 stars
09/14/2012
This is great as fajitas. Grill the chicken with peppers and onions serve with guacamole sour cream and cheese. Great dish served on tortillas. Read More
(1)
Rating: 4 stars
04/27/2010
Very good used four jalapenos and kept the seeds still not that hot but had some heat. Left in fridge for two hours (short on time) and grilled on skillet. Was very juicy and tender will use this again. Read More
(1)
Rating: 3 stars
06/26/2014
I marinated my chicken for two days due to something coming up and I have to say it was very flavorful. My only issue was the chicken was so dry. I have never really used my broiler before so wasn't sure on the time so followed the time listed and it was way to much for what we had. Next will cook less time and keep a better eye on it! Read More
(1)