Jalapeno-Lime Chicken
Spicy, tangy Jalapeno-Lime Chicken with a bold marinade of fresh lime juice, garlic, and jalapeños—perfect for grilling or pan-searing!
Ingredients
- 2 lbs boneless, skinless chicken breasts (or thighs)
- 2 fresh jalapeños, finely chopped (seeds removed for less heat)
- 3 tbsp fresh lime juice (about 2 limes)
- 1 tbsp lime zest
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp honey or agave syrup (optional for balance)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/4 cup chopped fresh cilantro (for garnish)
- Lime wedges for serving
Instructions
Prepare the Marinade:
- In a medium bowl, whisk together lime juice, lime zest, minced garlic, chopped jalapeños, olive oil, honey, cumin, smoked paprika, chili powder, salt, and pepper.
Marinate the Chicken:
- Place the chicken in a large zip-top bag or shallow dish. Pour the marinade over the chicken, making sure it’s evenly coated.
- Cover and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.
Cook the Chicken:
- Grill Method: Preheat a grill to medium-high heat. Grill the chicken for 6-7 minutes per side, or until fully cooked (internal temperature of 165°F / 75°C).
- Pan-Seared Method: Heat a skillet or grill pan over medium-high heat. Cook the chicken for 6-7 minutes per side, flipping once, until golden brown and cooked through.
Rest and Serve:
- Let the chicken rest for 5 minutes before slicing.
- Garnish with fresh cilantro and serve with lime wedges.
Notes
- Adjusting Spice: If you prefer a milder flavor, remove the jalapeño seeds or use only one jalapeño.
- Make it Creamy: Serve with a cilantro-lime crema (blend sour cream or Greek yogurt with lime juice and cilantro).