This was an 'on-the-fly' recipe I came up with while trying to avoid the same-old chicken dinner. If you prefer more heat, leave the seeds and ribs of the jalapeno in before pureeing.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Puree jalapeno pepper, garlic, shallot, and 1 tablespoon olive oil, salt, and black pepper in a food processor. Add parsley and thyme; process again to integrate.

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  • Rub the jalapeno pepper mixture evenly onto the chicken thighs, place onto a platter and cover with plastic wrap; marinate in refrigerator at least 1 hour, up to 24 hours.

  • Preheat oven to 400 degrees F (200 degrees C).

  • Heat 2 tablespoons olive oil in an oven-safe skillet over medium-low heat. Cook chicken thighs in hot oil until golden brown, about 5 minutes per side. Transfer chicken to a platter, retaining drippings in the skillet.

  • Reduce heat under the skillet to low. Pour wine into the pan; bring to a boil while scraping the browned bits of food from the bottom of the pan with a flat-edged wooden spoon. Stir lime juice and honey into the wine; bring to a simmer and cook until the volume of the liquid reduces slightly, about 5 minutes. Return chicken to the skillet. Pour broth over the chicken.

  • Transfer skillet to preheated oven and bake until the sauce has thickened and the chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Cook's Notes:

If you don't have white wine on hand, double the chicken broth.

Nutrition Facts

288 calories; 18.6 g total fat; 71 mg cholesterol; 67 mg sodium. 6.3 g carbohydrates; 19.6 g protein; Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/18/2019
Me and my hubby loved this! I marinated it 24 hours in the fridge. Used my cast iron skillet and we put it over baked potato! Would make it again. Read More

Most helpful critical review

Rating: 3 stars
01/14/2014
Sorry this didn't really work for us. The chicken was moist enough but the flavour was lacking. Thanks for sharing Samantha. Read More
(1)
6 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
03/18/2019
Me and my hubby loved this! I marinated it 24 hours in the fridge. Used my cast iron skillet and we put it over baked potato! Would make it again. Read More
Rating: 3 stars
01/13/2014
Sorry this didn't really work for us. The chicken was moist enough but the flavour was lacking. Thanks for sharing Samantha. Read More
(1)
Rating: 2 stars
08/27/2016
If I would have stopped the recipe after cooking the chicken on the stove it would have been fine but I added the other ingredients and ruined it. it never became a sauce just a muddy mess. Read More
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Rating: 4 stars
04/08/2018
Absolutely delicious! I gradually added the honey until it suited my taste. Why it had to be cooked in the oven I do not know. It wasn't at all necessary so I didn't. Much quicker and convenient on top of the stove. Read More
Rating: 5 stars
08/15/2017
The cooking instructions were spot on. The sauce was delicious. I browned in my cast iron pan so the meat released quickly. I coated the chicken in salt pepper garlic powder and curry powder. Everything else was followed as instructed. Thank you! Read More
Rating: 4 stars
09/01/2014
This was a hit but there was no heat. I did seed the pepper so perhaps next time add another or leave seeds on. Based on our personal preference I reduced the honey in half. Also thickened the sauce with a bit of cornstarch. Read More
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Rating: 4 stars
03/18/2019
Me and my hubby loved this! I marinated it 24 hours in the fridge. Used my cast iron skillet and we put it over baked potato! Would make it again. Read More