Jalapeno Chicken Thighs with Honey and Lime Marinade is an easy weeknight Chicken Dinner Recipe that adds a little East meats Southwest to your family mealtime.
The best of both worlds, spicy Southwest flavor in a sweet and salty Asian marinade is delicious on this grilled chicken recipe.
I don’t know about you, but everyone in my family loves Southwest and Asian flavors. Some of our favorite recipes combine the flavors together.
This Jalapeño Chicken Thighs recipe has been a favorite of our family’s ever since it was first posted way back in the early, start up days of the blog. It has also been a fan favorite of readers like you ever since.
In fact, this recipe finishes in the Top Recipes Category every year. So, I thought this Fan Favorite deserved a modern “make over.” I have updated this post with new pictures and an easy print out version of the original recipe.
Don’t worry, the recipe is exactly the same, I have only added a couple of other options for garnishes and added minced jalapeños as an option to the sliced (scroll down for the original post).
The biggest difference in this update is the photograph of the finished dish. I have added a gorgeous photo that highlights this delicious recipe.
We are much better at photography and food styling now than we were when this Jalapeno Chicken Thigh recipe was posted.
Ingredients for Jalapeno Chicken Thighs with Honey Lime Marinade
Chicken Thighs- Chicken thighs can be moist and flavorful. Grill them with the skin on and bone in for more flavor. However, if you don’t eat the skin, remove it so that the marinade will cling to the chicken thigh and not be torn away when the skin is removed later.
Chicken Thighs can be very large these days. Remove the bone and cut the chicken thigh in half lengthwise to have a single serving out of each thigh.
NOTE: Make extra marinade if your chicken thighs are large.
Jalapeños- Donna’s family likes things on the hot side, she uses 4 jalapeños. I don’t, I only use 3 jalapeños and I reserve some of the sliced jalapeño for the garnish.
Note: Remove all of the seeds and the veins from the inside of the jalapeños to reduce the heat, if you wish.
Here is Donna’s original post. You can find more of her recipes on her new blog, ApronStringsBlog.com, where she blogs with her daughter, Anne.
Easy. Flavorful. Healthy. What more could you want in a weeknight entree?
I have recently discovered the sublime taste of honey and jalapenos. A match made in heaven. So, I decided to try this heavenly taste with chicken. Sure enough, it’s a winner. Highly, highly recommend when you need an easy meal. This really is 20 minutes from grocery bag to table.
And, yes. I know. Soy sauce is not technically a southwest ingredient. But. It adds umami as well as saltiness. Again, a winner. — posted by Donna
Truly, it only take a few minutes to whisk the honey, soy sauce, garlic, green onions, jalapenos, lime juice and zest together for this sweet and spicy Jalapeno Chicken Thighs marinade.
Jalapeno Chicken Thigh Recipes
If you love this recipe, check out these Honey and Jalapeño recipes including this fun and easy chicken thigh recipe right here on Everyday Southwest.
Bacon Wrapped Jalapeno Chicken Bites, Everyday Southwest
Easy Jalapeno Chicken Thighs with Honey Lime Marinade
- Grill pan (optional)
- 1/4 cup honey
- 3 tablespoons soy sauce
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves pressed
- 2 green onion, thinly sliced (tops included) reserve some for garnish (optional)
- 4 large jalapeno peppers seeds and core removed and thinly sliced or minced (reserve some for garnish, optional)
- 1 lime, juice and zest
- 2 pounds boneless skinless chicken thighs
- Cilantro for garnish optional
- Whisk together the honey, soy sauce, olive oil, garlic, green onions, jalapenos, lime juice and zest.
- Cut chicken thighs into half lengthwise. Place thighs and marinade in a zip lock bag then, let sit at room temperature for at least 30 minutes to 1 hour, turning over occasionally.
- Heat a grill pan or saute pan to medium-high heat and coat with a thin layer of oil.
- Drain marinade from zip lock bag into a small sauce pan and place chicken thighs on the grill pan. Simmer the marinade until reduced in half, while cooking the thighs on the grill pan, turning once, until cooked through.
- Heat a grill pan to medium-high heat. Coat with a thin layer of oil. Drain marinade from zip lock bag into a small sauce pan and place chicken thighs on the grill pan.
- Bring the marinade to a boil and reduce heat to simmer until reduced in half while the chicken thighs are cooking ( NOTE: do not use marinade for a sauce without bringing it to a boil to cook the chicken juices left by the chicken thighs).
- Cook the chicken thighs for 4 to 5 minutes on each side, turning once, or until cooked all the way through.
- Serve Jalapeno Chicken Thighs drizzled with sauce and sprinkled with minced cilantro, green onions or jalapeno slices.
Original Jalapeno Chicken Thighs photo by Jim Kelly (Donna’s fabulous photographer husband)
Grilled Jalapeno Chicken Thighs Verticle