Rating: 4 stars
6 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe Summary test

15 mins
35 mins
1 hr
1 hr 50 mins
6 servings


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


Instructions Checklist
  • 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.

  • 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; protein 19.6g; carbohydrates 6.3g; fat 18.6g; cholesterol 71mg; sodium 67.2mg. Full Nutrition