jalapeno chicken recipe
The Best jalapeno chicken recipe
I also appreciate how balanced this recipe is when it comes to nutrition. It’s loaded with lean protein from the chicken, and the peppers add vitamins and fiber that keep things satisfying without weighing you down. It’s a great way to eat healthy without feeling like you’re missing out on taste—especially since it’s so adaptable. Whether you’re serving it as part of a larger meal or enjoying it straight from the pan, it’s a dish that feels like a treat but still keeps things wholesome. Plus, the fact that it’s quick to prep and cook means it’s perfect for busy weeknights too.
Spicy Jalapeño Chicken with Crispy Cornbread
A bold, flavorful dish where tender chicken is glazed with a tangy jalapeño sauce and served atop a lightly sweetened cornbread crust. Perfect for a weeknight meal with a kick of heat.
🥘Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup tomato sauce
- 1 medium jalapeño, seeded and finely diced
- 2 cloves garlic, minced
- 1 tbsp honey
- 1 tbsp apple cider vinegar
- ½ tsp cumin
- ½ tsp dried oregano
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- ½ tsp salt
- ½ cup buttermilk
- 2 large eggs
- ½ cup cornmeal
- 2 tbsp melted butter
👨🍳Directions
-
1
Preheat oven to 400°F. In a bowl, toss chicken thighs with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Set aside. -
2
In a skillet over medium heat, cook chicken for 5–6 minutes per side until golden and cooked through (165°F internal temp). Remove and set aside. -
3
In the same skillet, sauté jalapeño and garlic for 1 minute. Stir in tomato sauce, honey, vinegar, cumin, and oregano. Simmer for 5 minutes until slightly thickened. Set sauce aside. -
4
For the cornbread, blend flour, sugar, baking powder, salt, buttermilk, eggs, cornmeal, and melted butter in a bowl until smooth. Pour into a greased 8×8-inch baking dish. -
5
Bake cornbread for 15–18 minutes until golden and a toothpick comes out clean. Let cool slightly before serving. -
6
Return chicken to the skillet with the jalapeño sauce and heat through for 2 minutes. Spoon sauce over chicken and serve over warm cornbread.
🔧Equipment
- Mixing bowls
- Food processor
- Skillet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Spicy Jalapeño Chicken with Crispy Cornbread Works
❓ Frequently Asked Questions About Spicy Jalapeño Chicken with Crispy Cornbread
1. What is the best way to handle the heat in this dish?
Use your preferred spice tolerance to adjust the jalapeño quantity. For milder heat, reduce the number of jalapeños or remove the seeds and membranes before slicing. If you enjoy heat, keep the seeds and membranes intact for a more intense kick.
2. Can I substitute chicken breast for thighs in this recipe?
Yes, you can swap chicken thighs for breast. Thighs add a juicier texture and slightly richer flavor, but breast will work fine—just trim any excess fat if desired.
3. How do I ensure the chicken stays moist while baking?
To keep the chicken tender, pat it dry before seasoning and baking. Brush with a little oil or melted butter just before adding it to the oven. Baking at 375°F (190°C) for 25–30 minutes ensures even cooking without drying out.
4. What if I don’t have a baking sheet?
Use a large oven-safe skillet or cast-iron pan instead. Place the chicken in a single layer, cover with foil if needed, and bake as directed. The pan will still distribute heat evenly.
