Sweet and Spicy Lime Chicken Recipe - Allrecipes.com
Sweet and Spicy Lime Chicken Recipe
  • READY IN ABOUT 2 hrs

Sweet and Spicy Lime Chicken

Recipe by  

"This was an 'on-the-fly' recipe I came up with while trying to avoid the same-old chicken dinner. If you prefer more heat, leave the seeds and ribs of the jalapeno in before pureeing."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    35 mins

    1 hr 50 mins


  1. Puree jalapeno pepper, garlic, shallot, and 1 tablespoon olive oil, salt, and black pepper in a food processor. Add parsley and thyme; process again to integrate.
  2. Rub the jalapeno pepper mixture evenly onto the chicken thighs, place onto a platter and cover with plastic wrap; marinate in refrigerator at least 1 hour, up to 24 hours.
  3. Preheat oven to 400 degrees F (200 degrees C).
  4. Heat 2 tablespoons olive oil in an oven-safe skillet over medium-low heat. Cook chicken thighs in hot oil until golden brown, about 5 minutes per side. Transfer chicken to a platter, retaining drippings in the skillet.
  5. Reduce heat under the skillet to low. Pour wine into the pan; bring to a boil while scraping the browned bits of food from the bottom of the pan with a flat-edged wooden spoon. Stir lime juice and honey into the wine; bring to a simmer and cook until the volume of the liquid reduces slightly, about 5 minutes. Return chicken to the skillet. Pour broth over the chicken.
  6. Transfer skillet to preheated oven and bake until the sauce has thickened and the chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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  • Cook's Notes:
  • If you don't have white wine on hand, double the chicken broth.

Reviews More Reviews

Jan 13, 2014

Sorry, this didn't really work for us. The chicken was moist enough but the flavour was lacking. Thanks for sharing Samantha.

Sep 01, 2014

This was a hit, but there was no heat. I did seed the pepper, so perhaps next time add another or leave seeds on. Based on our personal preference, I reduced the honey in half. Also thickened the sauce with a bit of cornstarch.


2 Ratings

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  • Calories
  • 289 kcal
  • 14%
  • Carbohydrates
  • 6.3 g
  • 2%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 18.7 g
  • 29%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 19.7 g
  • 39%
  • Sodium
  • 147 mg
  • 6%

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

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