Recipe by Suzanne
"I serve this flavorful jalapeno and citrus-infused chicken with yellow rice. When seeding the jalapenos, leave in as many seeds as you want - the more seeds, the hotter it will be."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
jalapeno peppers, seeded and minced
skinless, boneless chicken breast halves
I thought this recipe was delicious! Just the right amount of tangy and spicy. The only thing I changed was that I used about 1/4 cup of pickled jalepenos instead of fresh. I also used chicken breasts that were quite large and cut along the length into cutlets so they were quite thin. I marinaded for about 3 hours and they had lots of flavor. It was still spicy enough for my family, who enjoys spicy food. I also doubled the marinade and boiled the leftovers down to use as a sauce over the chicken. Served it with brown short-grain rice and steamed veggies. Yummmy! Can't wait to make it again
Was not impressed with recipe, marinated chicken for 6 hours and it was missing something. A good base to add to. Thanks for the recipe.
I only made slight changes to the recipe, using more minced garlic and pickled jalapenos instead of fresh, and fresh squeezed orange and lime juices. I marinated the chicken for ~8 hours. I used my indoor electric grill (not like a George Foreman grill), and did not have enough room to cook all the chicken so broiled the others. I liked the grilled chicken better and basted it as it cooked, making sure it did not dry out. Served with a tossed green salad, delicious!
I like this recipe, 2nd time I have used it. This time I added the fresh lime zest from the limes before I juiced them. This is delicious on the grill. Very healthy meal!
This chicken is good. You have to make sure the chicken is browned on both sides or you are going to have the bland flavor. Also, I added adobo and garlic powder to it. These ingredients enhanced the flavor.
Wow! This was beyond great. I marinated the chicken overnight and used thighs as I find they are juicier. It had the right amount of heat. I also made a sauce from the leftover marinade and added cream (half and half). It finished off the dish perfectly.
I liked this, but it didn't have as much jalapeno flavor as I would have liked. I was only able to marinate for 2.5 hours, as I got home from work late (lousy Chicago traffic!) I'll make this again, but let it sit much longer, and perhaps add more than two jalapenos. Thanks for the recipe, Suzanne.
Very good, used four jalapenos and kept the seeds still not that hot, but had some heat. Left in fridge for two hours (short on time) and grilled on skillet. Was very juicy and tender will use this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 27
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make pan-seared chicken breasts in a chipotle and green onion gravy.
See how to make baked chicken in a pungent garlic sauce.
See a tasty homemade take on a famous tequila-lime chicken dish.