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Sweet and Spicy Lime Chicken

Samantha Jones

"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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1 h 50 m servings 289 cals
Original recipe yields 6 servings


  • Calories:
  • 289 kcal
  • 14%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 6.3g
  • 2%
  • Protein:
  • 19.7 g
  • 39%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 147 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

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  • Ready In

  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).


  • Cook's Notes:
  • If you don't have white wine on hand, double the chicken broth.

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Read all reviews 4
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Sorry, this didn't really work for us. The chicken was moist enough but the flavour was lacking. Thanks for sharing Samantha.

The cooking instructions were spot on. The sauce was delicious. I browned in my cast iron pan so the meat released quickly. I coated the chicken in salt, pepper, garlic powder and curry powde...

If I would have stopped the recipe after cooking the chicken on the stove it would have been fine, but I added the other ingredients and ruined it. it never became a sauce, just a muddy mess.

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 th...