chicken thighs and jalapeno peppers in a silver pan

This ultra-fiery chicken is pan-seared until golden and then braised in a savory teriyaki-style sauce (the sauce is extra spicy thanks to hot honey and chile peppers). In under 30 minutes (and in one pan), you can have fork-tender, juicy chicken in a sublimely spicy, sticky glaze. 

chicken thighs and jalapeno peppers in a silver pan

My son said this is one of the best chicken dishes I’ve ever made. And that says a lot! He loves chicken, but more importantly, he adores spicy food. This dish seems to check all the boxes – it’s plenty hot, but flavorful too. Marrying flavor with heat is the ultimate goal. 

chicken thighs and jalapeno peppers in a silver pan

I used chicken thighs, but chicken breasts work too. You can easily swap in boneless, skinless chicken breasts here, just note that breast meat cooks more quickly. 

chicken thighs and jalapeno peppers in a silver pan
chicken thighs and jalapeno peppers in a silver pan
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Spicy Jalapeno Chicken

Robin Miller
his ultra-fiery chicken is pan-seared until golden and then braised in a savory teriyaki-style sauce (the sauce is extra spicy thanks to hot honey and chile peppers). In under 30 minutes (and in one pan), you can have fork-tender, juicy chicken in a sublimely spicy, sticky glaze.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
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Ingredients
 

  • 1/3 cup chicken broth, or water
  • 1/4 cup soy sauce, or tamari, or liquid aminos
  • 2 tablespoons hot honey, or regular honey
  • 1 tablespoon rice vinegar, regular or seasoned
  • 1 jalapeño, seeded and minced, plus one more for garnish if desired
  • 2 cloves garlic, minced
  • 2 teaspoons minced fresh ginger
  • 1 tablespoon cornstarch
  • 6 to 8 boneless skinless chicken thighs, or 4 boneless skinless chicken breasts
  • Salt and freshly ground black pepper
  • 1 tablespoon vegetable oil
  • Chopped green onions for serving

Instructions
 

  • In a small bowl, whisk together the chicken broth, soy sauce, honey, rice vinegar, jalapeño, garlic, ginger, and cornstarch. Set aside.
  • Season both sides of the chicken with salt and pepper.
  • Heat the oil in a large skillet over medium-high heat. Working in batches to prevent crowding the pan, add the chicken and cook until browned on both sides. Transfer the chicken to a plate (it will finish cooking in the sauce).
  • Whisk the soy sauce mixture again to make sure the cornstarch isn’t stuck to the bottom of the bowl, then add the mixture to the pan. Bring to a simmer over medium heat, scraping up any browned bits from the bottom of the pan.
  • Return the chicken to the pan with any accumulated juices. Reduce the heat to medium-low and simmer for 10 to 15 minutes, until the chicken is cooked through (165 degrees; chicken breasts will cook more quickly).
  • If desired, garnish with more sliced jalapeño before serving.
Calories: 286kcal, Carbohydrates: 12g, Protein: 34g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 161mg, Sodium: 1097mg, Potassium: 473mg, Fiber: 0.3g, Sugar: 9g, Vitamin A: 105IU, Vitamin C: 1mg, Calcium: 24mg, Iron: 2mg

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