Jalapeño Chicken Marinade

Name: Jalapeño Chicken Marinade
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 8 ea chicken thighs (boneless, skinless); 26 oz (can) pickled jalapeños; 2 tsp smoked paprika; 1 tsp ground ancho chile; 2 tsp ground onion; 1 tsp ground garlic; 1/4 tsp ground cumin; 1/2 tsp ground black pepper; 1 1/4 tsp kosher salt or to liking (or to liking ); Oil for cooking

Updated on August 30, 2025 by Villa Cocina

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This pickled jalapeño chicken marinade is quick, effortless, and packed with bold flavor. All you need are two main ingredients—juicy chicken and a can of tangy pickled jalapeños—plus a few spices to enhance the taste.

A perfect browning locks in the chicken’s flavor, while the jalapeños bring a tangy kick that’s bold but balanced, creating a taste you won’t be able to resist.

Heat & Flavor

The spice level can vary depending on the brand of pickled jalapeños you use. When I’m shopping, I’ve learned which ones bring more heat—La Costeña tends to be milder, while La Morena usually packs a bit more punch.

Despite the jalapeños, this dish isn’t overly spicy. Most of the heat stays in the peppers’ seeds and veins, leaving a balanced flavor. I’d rate it as medium hot, though marinating longer can make it slightly spicier.

Important Tips

Be cautious with pickled serrano peppers—they’re spicier than jalapeños. For the perfect heat, stick with jalapeños unless you want an extra kick.
To prevent cross-contamination, you can also marinate the chicken in just the brine, keeping the pickled jalapeños separate until ready to cook.
Jalapeños that were exposed to raw chicken must be cooked to an internal temperature of 165°F for food safety.

Ingredients

Chicken thighs are great for marinating, and they have a higher fat content than white meat, resulting in a juicy and tender end result.
Pickled jalapeños are infused in a tangy, salty, and sweet brine with a fresh, grassy flavor and mild heat, making them an ideal marinade.
Seasonings bring everything together, adding a personal touch. Feel free to tailor them to your taste, even though I’ve shared my favorite blend – it’s all about making it your own!

How to Make this Jalapeño Chicken Marinade

Marinate the Chicken

Marinate the chicken in a large, non-reactive container with the entire can of pickled jalapeños and their liquid.

If you prefer to avoid cross-contamination, remove the jalapeños first, set them aside for later use, and marinate the chicken in the brine only.

Cover and refrigerate for 4–12 hours.

Season the Chicken

Discard the pickling liquid. Set aside any jalapeños you plan to cook and discard the rest.

Remove the chicken from the marinade, then pat dry with paper towels to remove any remaining moisture.

In a large bowl, toss the chicken with paprika, ancho chile, ground onion, ground garlic, black pepper, cumin, and salt until evenly coated. Let it rest at room temperature for 15 minutes to ensure even cooking.

Cook the Chicken

Heat a large non-stick pan over medium heat and add 1 tablespoon of oil. Cook the chicken until browned on both sides and the internal temperature reaches 165°F, working in batches if needed to avoid overcrowding. Let the cooked chicken rest for 5 minutes before serving.

Cook the Jalapeños

In the same pan, pan-roast the jalapeños in small batches of 4–5 over medium heat until charred on both sides and cooked through. Cooking in batches helps minimize strong fumes.

For jalapeños that were exposed to raw chicken, cook until they reach an internal temperature of 165°F. If possible, grill them outdoors to prevent fumes from spreading indoors.

Serve

Serve the chicken and cooked jalapeños with creamy coleslaw, refried beans, or savory Mexican rice for a complete, flavorful meal.

However, my personal preference is to dice the chicken and serve it in tacos, topped with a generous helping of coleslaw.

Recipe Video Tutorial

Below is my easy to follow video tutorial on how to make this Jalapeño Chicken Marinade.

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Cooking Method

This chicken works beautifully on the stovetop, but you can also grill it for smoky, charred flavor. Grilling the jalapeños outdoors helps disperse their strong fumes. Baking is another option if you prefer a hands-off method.

If you opt for pan-frying, consider using a screen splatter guard to make the process even easier.

Serving Suggestions

Recommended Tools

I prefer using a non-stick pan for effortless browning without the mess. It’s also very comfortable to handle.

Pair it with a screen splatter guard for less mess – a win-win combination!

Having a set of glass bowls is a kitchen essential, as they’re non-reactive and versatile, making it easy to mix and prepare a variety of dishes.

Which brings me to the importance of owning a cook’s whisk, which ensures thorough mixing and blending of ingredients.

Storage

Cooked chicken can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

More Chicken Recipes

Short Video

Short Video Tutorial – Jalapeño Chicken Marinade.

FAQ : Your Question Answered

Q: How do I know if my chicken is fully cooked?

A: Use an instant-read thermometer to ensure the chicken has reached a safe internal temperature of 165°F.

Q: What chicken cuts can I use for this recipe?

A: You can use a variety of chicken cuts, including bone-in, skin-on pieces, breasts, wings, or legs.