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 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.
Honey Garlic Jalapeño Chicken Recipe
- 1 head garlic, minced
- 1 large jalapeño, diced
- 6 skin-on, bone in chicken thighs
- salt and pepper
- 2 tablespoons oil
- 1/4 cup honey
- 2 tablespoons water
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.
While the chicken is cooking, mix together the reserved garlic and jalapeños along with the honey and 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.
PS – If you like this recipe, order my cookbook, Easy Gourmet, today! It’s super on sale right now (37% off!).