Best Jalapeno Chicken Ii Recipes

JALAPENO CHICKEN

Steps:

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

ONE PAN CHEESY JALAPEñO CHICKEN

Steps:

• To a mixing bowl, add chicken, chili powder, oregano, kosher salt, ground cumin, black pepper, dried minced onion, and ancho chile powder. Toss and massage spice mixture into all sides of chicken.
• Add flour to a shallow bowl or plate and lightly dredge chicken in flour. Let chicken sit while you heat up your pan.
• Heat large oven-safe skillet over MED-HIGH heat. Add lime slices to pan and char for 1-2 minutes per side, until charred and brown, as desired. Remove to a plate.
• Add 2 ½ Tbsp of the vegetable oil to the hot pan and let heat through until shimmering.
• Add chicken pieces to the hot pan, being careful not to overcrowd the pan (you may need to do 2 batches, depending on the size of your pan). Cook about 3 minutes per side, until golden brown, then remove to plate.
• Move oven rack to the upper third part of the oven and preheat broiler to HIGH.
• Add remaining 1 Tbsp vegetable oil and then add corn kernels, jalapeno slices and garlic. Cook, stirring often, about 2-3 minutes, until corn begins to lightly brown.
• Add chicken back to the pan, and pour in lime juice and water. Cook several minutes (this time can vary depending on your stove - mine took 2 minutes), until liquid is mostly absorbed.
• Sprinkle with shredded cheese and broil for about 2-3 minutes, until cheese is melted.
• Garnish with minced fresh cilantro and serve with lime wedges or charred lime slices.

BACON-WRAPPED JALAPEñO POPPER CHICKEN

Steps:

• Wear gloves to protect your hands and use a small paring knife to cut the stem-end off the jalapeño; you should see the white ribs attached to the walls of the jalapeño. Use the paring knife to remove the ribs from the walls. Make a cut down the length of the jalapeño from the top to the tip. Carefully, without breaking the jalapeño in half, scrape out the ribs and seeds. Transfer to a microwave-safe bowl, add 3 tablespoons water, cover tightly with plastic wrap and microwave on high power until the jalapeños turn olive green and are lightly softened but are still firm and hold their shape, 2 to 3 minutes. Let cool.
• Stuff each cooled jalapeño with a piece of cream cheese; squeeze the walls around the cream cheese to force out any air pockets and to seal the jalapeño walls together.
• Mix together the cumin, 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl. Pound the chicken lengthwise down the breast to make a rectangular 1/4-inch-thick cutlet. Sprinkle with a quarter of the seasoned salt. Repeat with the remaining chicken and seasoned salt.
• With one of the narrow ends of the chicken facing you, lay a piece of Colby Jack cheese at the bottom of the cutlet. Place 1 stuffed jalapeño crosswise on top of the cheese about 2 inches from the bottom. Tightly roll up the chicken and the cheese around the jalapeño, folding in the sides as you roll. Repeat with the remaining chicken and jalapeños.
• Lay 5 strips of bacon on a clean work surface so that the strips are slightly overlapping (about 1/4-inch) and are wide enough to completely cover a chicken roll. Place 1 chicken roll at the bottom of the bacon blanket. Wrap the bacon tightly over the chicken roll. Repeat with the remaining bacon and chicken rolls.
• Prepare a grill for indirect grilling and heat to medium-high heat.
• Place the chicken rolls, bacon seam-side down, on the cooler side of the grill. Cover and cook until the bacon is beginning to brown and the cheese is beginning to melt and ooze from the sides, 15 to 20 minutes. Transfer the chicken rolls to the hot side of the grill and cook until lightly charred, 1 to 2 minutes per side. Let cool 10 minutes before serving.

ASIAN JALAPENO CHICKEN

Steps:

• Heat vegetable oil in a large skillet over medium high heat. Season chicken with salt and pepper, to taste. Add chicken to the skillet and cook until golden, about 2-3 minutes; set aside. In a small bowl, combine cornstarch and 1 tablespoon water; set aside. In a small saucepan over medium high heat, combine honey, garlic, lemon juice, soy sauce, apple cider vinegar, sesame oil, Sriracha and jalapeno. Bring to a boil; reduce heat and stir in cornstarch mixture until slightly thickened, about 2-3 minutes. Stir in chicken. Serve immediately, garnished with sesame seeds and cilantro, if desired.

CHICKEN WITH CREAMY JALAPENO SAUCE

Steps:

• Sprinkle chicken with salt. In a large nonstick skillet over medium-high heat, brown chicken in oil on both sides. , Add the onions, broth, jalapenos and cumin. Bring to a boil. Reduce heat; cover and simmer until a thermometer reads 165°, 5-7 minutes. Remove chicken and keep warm., Stir cream cheese and sour cream into onion mixture until blended. Stir in tomatoes; heat through. Serve with chicken and rice.