These are the greatest if you like thick brownies with plenty of chewy, gooey “brownie-ness”!
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 jalapeno pepper
- 4 cloves garlic
- 1 shallot
- 3 tablespoons olive oil, divided
- salt and ground black pepper to taste
- ½ teaspoon dried parsley
- ½ teaspoon dried thyme
- 6 skinless, boneless chicken thighs
- ½ cup white wine
- 1 lime, juiced
- 1 tablespoon honey, or more to taste
- ½ cup chicken broth
Instructions
- 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).
- If you don’t have white wine on hand, double the chicken broth.
Nutrition Facts
| Calories | 288 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 71 mg |
| Dietary Fiber | 0 g |
| Protein | 20 g |
| Saturated Fat | 4 g |
| Sodium | 67 mg |
| Sugars | 4 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I added a few more jalapenos to spice it up a little more. Family loved it.
Phenomenal – followed directions almost exactly but used dehydrated jalapeno flakes. As far as people commenting on there being no need for the oven – I think they’re using very small chicken thighs – ours were enormous and the cooking times were exactly spot on. I would normally have served this with rice but we were already too full from the new “bagged” salad we tried – Taylor Farms – Thai, Mango, Chili chopped salad – great compliment to the chicken! Thank you for sharing such an easy and flavorful recipe – Will definitely make again – next time for a crowd! I also used ziplock bags to marinate the chicken – making clean up even easier!
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.
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.
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!
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.
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.
Sorry, this didn’t really work for us. The chicken was moist enough but the flavour was lacking. Thanks for sharing Samantha.