Jalapeño Honeyed Chicken
- 6 garlic cloves, minced
- ¼ cup diced pickled jalapeño with 2 tablespoons brine
- 3 tablespoons extra-virgin olive oil
- 4 boneless, skinless chicken breasts
- salt and freshly ground black pepper
- ¼ cup honey
- 2 tablespoons water
- Whisk together the garlic, pickled jalapeños and their juices, and olive oil in a large bowl.
- Toss in the chicken breasts to coat. Cover the bowl with plastic wrap and refrigerate for at least two hours, up to overnight.
- Heat 1 teaspoon olive oil in a large skillet over medium-low heat.
- Pour the chicken and marinade into the skillet, and season with salt and pepper. Cook until the chicken is completely browned, 3 to 5 minutes per side.
- Add the honey and stir chicken to coat. Pour water into the skillet and cook until the honey glazes the chicken and a thermometer inserted into the thickest part of a chicken breast reads 165°F (75°C), 5 to 6 minutes per side.
Double the amounts and use the leftovers to make a delicious chicken salad for lunch. It's a great trick to cook once and eat twice!
What others are saying
Aja A says:
YUMMMMM! I love just eating this by itself without anything else added to it. But I love just having protein. The picked jalapenos are perfect with the chicken. Love the sweet flavor that come through from the honey against the tart-spiciness from the jalapenos.
Queen Foodie says:
This is delicious 😋 The honey and water creates a yummy glaze. There is just a hint of spice so it's not too spicy. Recipe is good. All you really need to do is salt and pepper the chicken to make it perfect.
Nick Myott says:
I wasn't so sure about pickled jalapenos but loved the combo with the sweetness of the honey. It wasn't too sweet or too spicy. This was such an easy dish to make, yet it's full of flavor. I'm more of a grill everything type person, but this has me rethinking.
Leah M says:
I definitely recommend marinating overnight. It made a huge difference for us in the texture and flavor of the chicken. The meat was tender, not dry like chicken breasts have a tendency to get. I love pickled jalapeños, so this recipe was a no brainer for me.
McKenzie C says:
I added cilantro and some balsamic vinegar to the marinade for extra flavor. I also used minced jalapeño instead of pickled. This chicken is perfect pan seared or also shredded. I've tried it both ways. I especially love to make chicken tostadas with it, delicious!