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Jalapeno Chicken


"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.'"
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1 h servings 523 cals
Original recipe yields 6 servings


  • Calories:
  • 523 kcal
  • 26%
  • Fat:
  • 34.5 g
  • 53%
  • Carbs:
  • 9.7g
  • 3%
  • Protein:
  • 42.7 g
  • 85%
  • Cholesterol:
  • 170 mg
  • 57%
  • Sodium:
  • 945 mg
  • 38%

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

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F (230 degrees C). Lightly grease a medium baking sheet.
  2. 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.
  3. In a medium saucepan over medium-high heat, blend chicken broth, honey, lime juice, and jalapeno. Cook and stir until thickened.
  4. 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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 108
  1. 127 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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 b...

Most helpful
Most positive
Least positive

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 ...

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.

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

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 ...

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

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

An excellent and unusual blend of flavours.

WOW! This is a SPICY one! It was delicious though. I followed the recipe to the t, except I didn't baste it during the baking time, I just poured the marinade in the pan and let it bake for 30...

Excellent compliment of flavors. My sauce didn't thicken very well so I used a touch of corn starch (about 1 tsp in about 2 tbl water). Will use this recipe again!!