I love garlic, but whenever I peel and chop it my fingers end up smelling like garlic for the rest of the day. I haven’t resorted to buying peeled garlic (yet!) and I recently just discovered a new garlic peeling trick at saveur.com. All you do is crush the cloves (they suggest using the heel of your hand, I use the flat of my knife) then dump them into a bowl. Put another same sized bowl on top, hold them together and shake. The shaking rubs all the cloves together and somehow their skins fall off.
i heart my savora garlic press!
I guess garlic is just one of those things – it takes a little effort for a lot of reward. It’s so delicious that I guess I don’t mind my garlicky hands. Garlic is one of the things I always have on hand, so it’s a starting point for a lot of my throw-it-together recipes. On this particular day the fridge had chicken and jalapeños. A quick check in the pantry for honey and it was honey garlic jalapeño chicken for dinner.
This recipe is fast, especially if you’re willing to forgo the marinating time. I just marinated while the grill was heating up, which wasn’t very long at all. If I have the foresight to marinate meat, I do it, but usually I’m looking in the fridge an hour before dinner time wondering what I’m going to make. For times like that, I say forget the marination time. The honey, garlic and jalapeños are flavourful enough without the extra time. I love the subtle spice of the jalapeño with honey and garlic.
Spicy Jalapeno Honey Garlic Chicken Thighs
Ingredients
- 1 head garlic minced
- 1 jalapeño diced
- 6 bone-in, skin-on chicken thighs
- 2 tbsp neutral oil
Instructions
- Mix the garlic and jalapeños in a small bowl and divide into two, reserving half of the mixture. Place the chicken thighs in a shallow dish and season generously with salt and pepper. Add half of the garlic and jalapeño mix and two tablespoons of oil. Marinate for an hour if you have the time, otherwise, just go ahead and cook.
- Grill or pan fry the chicken thighs on medium heat until the thighs are cooked through, 20-30 minutes, flipping as needed. If baking, put in a 375ºF oven for 30-40 minutes.
- While the chicken is cooking, mix together the reserved garlic and jalapeños along with the honey and 2 tbsp water. If grilling, brush the thighs with the honey mixture and grill until golden and sticky. If cooking on the stove top, add the honey mix to the pan and turn the heat up to medium high and reduce to a glossy sauce. Enjoy immediately.
Estimated Nutrition
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-Steph & Mike
I had been one of your silent readers back when you were still on the Momofuku project. I lamented the day you stopped posting on that website but kept coming back every so often saying a little prayer each time that there will be a new post. I guess my prayers are answered because not only was there a new post, there’s an entire new site! Yay for more awesome food pics and recipes. You truly are an inspiration! Please keep on being awesome!
I’ve just eaten dinner but that looks so tasty! Easy too! Thanks for the simple idea :-)
My BBQ is tucked away for the winter, but this looks like one of the first things I’ll try on the grill (once it thaws out!)
Thanks for the garlic trick! I am definitely going to try this recipe this week!
To remove the garlic smell just rub your hands/fingers in stainless steel under running water for a few seconds. You can use a spoon, a knife (of course be careful) or even the sides of you kitchen sink. Smell vanishes miraculously.
Yum! Love the flavors and simplicity of this dish. I just bought a big package of chicken thighs, too!
I am so glad you tried the garlic trick, I watched the same video recently! A friend of mine said that if two large bowls are not handy, two drinking glasses put together (like shaking a cocktail) also work. Thought that was excellent info.
I’m trying this tonight. It sounds delicious!
Ohhhh this looks so simple but like such a delicious combo. Spicy sweet goodness.
Great job with your grill marks! I love your photos, it looks really clean.
Keep the chicken recipes coming :) Your blog is the only one I can bear these days when everyone’s blogging – not too many posts and always high quality. Regarding garlic…why not just try the good old garlic peeler? Handy and easy to clean and store. I don’t own one but I’ve tried them and it rubs off the skin in seconds. http://www.eatwell101.com/best-garlic-peeler-garlic-peller-rollers-kitchen-garlic-peeler
Thanks for providing great reading and inspiration for cooking!
Noelle
Sweden