READY IN 1 hr

Jalapeno Chicken

Read Reviews (105)

"Given to me by a friend who loves to experiment with recipes. A little kick of Southwestern cooking. Not too spicy, but can be made so with a little bit more jalapeno or other spices for an extra bit of 'kick.'" — RTKB4

Directions

Preheat oven to 450 degrees F (230 degrees C). Lightly grease a medium baking sheet.
In a small bowl, mix cinnamon, chili powder, cumin, salt, and pepper. Rub chicken pieces with the mixture, and arrange on the prepared baking sheet.
In a medium saucepan over medium-high heat, blend chicken broth, honey, lime juice, and jalapeno. Cook and stir until thickened.
Place chicken in the preheated oven and cook about 15 minutes. Begin basting periodically with the chicken broth mixture. Continue cooking 30 minutes, or until the chicken is no longer pink and juices run clear.

Kitchen-Friendly View

PREP 15 mins
COOK 45 mins
READY IN 1 hr

Reviews More Reviews

Most Helpful Positive Review

Nov 14, 2003

This recipe is great! I didn't use a whole chicken but chose 4 pieces of skinless, boneless chicken instead. I cooked them in a pan on top of the stove w/a little butter (about 7 minutes). Once one side was done, I flipped the pieces over and added the broth/honey/jalapeno/lime juice sauce and cooked it w/the lid on for for about 6 minutes. It came out so flavorful, so moist and smelled heavenly! Next time I would double the sauce as everyone wanted more to pour over their jasmine rice. Don't be nervous about all the cinnamon- it's fabulous :-)

—NewCook

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Most Helpful Critical Review

Aug 17, 2010

I have been trying very hard to like this chicken! I l-o-v-e the seasoning just how it is. It is very spicy but the cinnamon cuts it just enough. Delicious. And that is where the recipe stops being amazing. My marinade never thickened at all. I poured it on the chicken anyway and it did not coat the chicken at all. Instead it just did not add any flavor. - So after that fail, I tried the recipe again this time as a fajita. Again, the chicken was great, but it tasted very weird with cheese. - I even tried dipping it in dressing but it just does not taste right. - I like the cinnamon but cannot find anything that fits it!

—lintacious

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122 Ratings

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Jan 25, 2004

Good. Skinned chicken, used 1 1/2 tsp Cyan pepper inplace of chili powder (hot) and a whole Jalapeno pepper. Placed in baking dish, cooked in sauce, basting every 5 min.

—RIKKLEA

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May 31, 2003

Excellent. Used extra sauce with water to cook rice and was delicious.

—Maryjane

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May 16, 2003

This was awesome, super easy. I was looking for something quick but different then the same old stuff. And decided to try this, my family loved it. They told me I will definately be making this more often.

—LALAADAMS

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May 16, 2003

I would have never guessed that cinammon could be good with chicken but this is fantastic!

—PELOZA

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May 16, 2003

Very spicy, very yummy! Husband and I both loved this recipe.

—TSchritter

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May 16, 2003

An excellent and unusual blend of flavours.

—GAURIT

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Nutrition

Calories
523 kcal
26%

Carbohydrates
9.7 g
3%

Cholesterol
170 mg
57%

Fat
34.5 g
53%

Fiber
1.5 g
6%

Protein
42.7 g
85%

Sodium
945 mg
38%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Jalapeno Chicken

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 523
** Calories from Fat: 310

% Daily Value *
** Total Fat 34.5g 53 %
** Saturated Fat 9.8g 49 %
** Cholesterol 170mg 57 %
** Sodium 945mg 38 %
** Potassium 489mg 14 %
** Total Carbohydrates 9.7g 3 %
** Dietary Fiber 1.5g 6 %
** Protein 42.7g 85 %
** Sugars 6.3g
** Vitamin A 12 %
** Vitamin C 19 %
** Calcium 6 %
** Iron 27 %
** Thiamin 1 %
** Niacin 180 %
** Vitamin B6 53 %
** Magnesium 18 %
** Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.