Spicy Jalapeño Chicken

By Tre Wilcox   –   Today

Nathan Congleton / TODAY



Spicy jalapeños, herbaceous cilantro and zesty lime juice turn plain chicken into a flavorful sensation.


    • 4 boneless, skinless chicken breasts
    • 3/4 cup olive oil
    • 3 jalapeño chiles
    • 12 cloves garlic
    • 3 shallots, peeled
    • 1 bunch cilantro, washed
    • 2 tablespoons cumin seeds
    • 2 teaspoons lime juice
    • 2 teaspoons cracked black peppercorns
    • Kosher salt
    • Grape seed oil



Place the chicken breasts into a zip-top freezer bag. Place the olive oil, chiles, garlic, shallots, cilantro, cumin seeds, lime juice and black peppercorns into a blender. Blend on high till smooth. Pour marinade over the chicken. Seal and refrigerate overnight or at least four hours.

Preheat oven to 350°F. Remove chicken from marinade, season with salt.

Heat a large sauté pan over medium-high heat and add a drizzle of grape seed oil. Sear the chicken breasts on both sides, then place into oven and cook until cooked through and the internal temperature reaches 165°F, about 10-15 minutes.