Spicy, sweet, bright. Three words that describe this chicken perfectly. The spice comes from the crisp fresh jalapeno, the sweet comes from honey and the brightness comes from a squeeze of fresh lime. It’s light, filling and the perfect summer supper. That is if you are having a summer this year, which apparently those of us in the Pacific Northwest might not get.
I decided to baked this chicken in the oven because….well..frankly Seattle weather has sucked. I mean seriously, I just learned that it has been over 270 days since we have hit 75 degrees here. Two. Hundred. Seventy. This makes it awfully hard to BBQ or grill very often. If you are one of the lucky ones who is actually getting a spring and summer this year, you could also grill this chicken and it would be just as lovely.
Servings
Ingredients
- 1 whole fryer chicken cut into 8 pieces
- kosher salt and fresh cracked pepper
- 1 jalapeno (chopped)
- 2 cloves garlic (minced)
- 2 teaspoons honey
- 2 tablespoons olive oil
- juice from 1 lime
Instructions
- Preheat oven to 400 degrees.
- Rinse and pat dry the chicken. Sprinkle with salt and pepper. Place on a baking sheet.
- Combine jalapeno, garlic, honey, olive oil and lime juice in a food processor. Process for about 30 seconds or until jalapenos are chopped fine.
- Brush jalapeno lime mixture over the top of the chicken.
- Bake in preheated oven for 45 - 60 minutes or until chicken is cooked through. If the skin starts to brown too much tent some foil over the top.
- Transfer to a serving platter. Serve.
Man, I’m making a whole chicken tomorrow night and this sound better than my recipe! I may need to make a change….thanks!
Oven? What about a barbeque? I think that could work really well to give these a fantastic flavour. They might need really frequent turning though because of the honey! Marinading the chicken by putting the mix and chicken in a bag for half an hour might be worth doing too!
This one is going on my list of recipes to try this weekend! Thanks!
I made this recipe for the first time last night and it was wonderful!!! I did, however modify to use boneless/skinless breast but it turned out great. Truly a great summer dish and will be added to my monthly recipe rotation!
Thanks for coming up with it and for sharing it!!!
Made an adaptation of your chicken recipe last night and posted it this morning (with credit to you by the way). It was fabulous!
Boooooo for horrible summer weather! I live outside of Vancouver, BC, and we’re stuck in the same weather pattern you are! We have grilled in the rain quite a few times this year (we just moved to a house, and we couldn’t have a BBQ for the past two years in our apartment). But, these look awesome, and I am going to make them on Monday. On the BBQ. In the rain, if necessary! But, I see some blue sky right now, so hopefully, things are getting better!
Found a link to you at jennsfoodjourney. Usually I go right to the shrimp as my personal benchmark for a cook. But when I saw this lime chicken I was immediately sold. As a matter of fact I will make it tonight with some chicken parts I brined yesterday and are waiting for me in the fridge.
I’d be flattered if you would take a quick look at my blog. I really would like to have more readers. I’ll be putting a link to you in my blog so I can see what you’re doing.
Best regards,
StephenC