Jalapeño Chicken
Juicy oven-baked chicken thighs glazed in a honey-soy marinade with fresh jalapeño slices, delivering a savory-sweet kick perfect for weeknights.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 4 chicken thighs (bone-in, skin-on recommended)
- 2 jalapeños, thinly sliced (seeded for milder heat)
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Cooked rice for serving
Instructions
- Preheat the oven to 375°F (190°C).
- Whisk together soy sauce, honey, olive oil, garlic powder, onion powder, and salt and pepper in a medium bowl until combined.
- Place the chicken thighs in a baking dish skin-side up. Pour the marinade evenly over the chicken.
- Scatter sliced jalapeños over the thighs.
- Bake for 25–30 minutes, checking with an instant-read thermometer until internal temperature reaches 165°F (74°C). Broil for 1–2 minutes for crispier skin, if desired.
- Let the chicken rest for 5 minutes before serving.
Notes
Low-sodium soy sauce can be used to reduce salt. Honey can be swapped for maple syrup or brown sugar. For a vegetarian option, use extra-firm tofu or tempeh.
Find it online: https://www.mealbreeze.com/jalapeno-chicken/