Juicy Jalapeño Chicken for Winter Meal Prep
This Juicy Jalapeño Chicken recipe offers a flavorful and spicy meal perfect for winter meal prep, featuring marinated chicken breasts grilled to perfection and served with fresh accompaniments like lettuce, cilantro, and lime wedges. The marinade combines garlic, jalapeños, lime, olive oil, and spices to infuse the chicken with a vibrant, zesty taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes to overnight (including marinating time)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Halal
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken breasts (about 2 pounds total)
- 4 peeled garlic cloves
- 2 limes, quartered
- 2 medium jalapeños, cut into thirds (seeded, if desired)
- 1/4 cup olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
For Serving
- Lettuce
- Cilantro
- Lime wedges
- Diced jalapeños
Instructions
- Pound the Chicken: Working with 2 chicken breasts at a time, place them inside a gallon zip-top bag. Use the flat side of a meat mallet or rolling pin to pound the chicken breasts until they are 1/2-inch thick. Transfer the flattened chicken to a plate, then repeat with the remaining breasts. Check the zip-top bag for holes, replacing if necessary.
- Prepare the Marinade: Inside the zip-top bag, add peeled garlic cloves, quartered limes, and cut jalapeños. Seal the bag expelling most of the air, and pound gently until the garlic, limes, and jalapeños are smashed but not pulverized. Open the bag and add olive oil, kosher salt, ground cumin, and the pounded chicken breasts.
- Marinate the Chicken: Seal the bag again and massage gently to coat the chicken evenly with the marinade. Place the bag on a baking sheet ensuring the chicken lies flat inside the bag. Refrigerate for at least 30 minutes or up to overnight for maximum flavor.
- Preheat the Grill: Remove the chicken from the refrigerator while you preheat your grill. For gas grills, heat to high. For charcoal grills, set up for both direct and indirect heat. Once the grill grates are hot, scrape off any debris and oil the grates well to prevent sticking.
- Grill the Chicken: Remove chicken breasts from the marinade using tongs. Place them over direct heat on the grill, cover, and cook without moving until grill marks appear, about 4 minutes. If chicken sticks, cook an additional minute until it releases easily. Flip and cook the other side until grill marks appear, about 5 minutes.
- Finish Cooking: Reduce the heat to medium if using a gas grill, or move the chicken to indirect heat on a charcoal grill. Continue grilling until the internal temperature of the chicken reaches 165°F (74°C) as measured by an instant-read thermometer.
- Rest and Serve: Transfer the chicken to a clean cutting board and allow it to rest for 5 minutes. Slice the chicken and serve it over a bed of fresh lettuce with lime wedges, diced jalapeños, and cilantro for garnish.
Notes
- Marinating overnight enhances the flavors significantly.
- If you prefer less heat, remove the seeds from the jalapeños before adding to the marinade.
- Use a meat thermometer to ensure chicken is perfectly cooked and safe to eat.
- Oiling the grill grates prevents the chicken from sticking and helps achieve perfect grill marks.
- Letting the chicken rest after cooking helps retain its juiciness.