Jalapeño Chicken Thighs
Spice up your Chicken Thighs!
2 organic limes, divided
⅓ cup olive oil
1 Tbsp. honey
2 bunches fresh parsley, finely chopped
3 garlic cloves
2 fresh jalapeño peppers, cut lengthwise in half
2 shallots, cut lengthwise in half
12 chicken thighs
2 tsp. Chicken Allrounder
Zest the peel, then squeeze the juice from 1 of the limes; place in a blender container. Add the olive oil, honey, parsley, garlic, peppers and shallots; blend until the ingredients are well blended and resemble a smooth paste.
Place the chicken in a large bowl. Add the Chicken Allrounder and about 3/4 of the oil mixture; toss to evenly coat the chicken with the oil mixture.
Refrigerate the chicken for 2 hours. Meanwhile, refrigerate the remaining unused paste.
Preheat the oven to 475°F.
Transfer the chicken to a foil-covered rimmed baking sheet.
Bake the chicken 30 to 40 minutes or until done (165°F).
Serve the chicken with the chilled paste.
Tip: If you like a crispier chicken, you can cook the chicken in your air fryer instead.
Chicken Thighs with Jalapeño Marinade
Put away the knife and fork, these delicious chicken thighs are finger licking good and are even hotter and spicier when served with this delicious Jalapeño marinade. It only gets better with our Chicken Allrounder.
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- Serving Size
- 1 serving
- per serving
- 5.9 grams
- 30 grams
- 48 grams