This chicken is glazed in a lemony-sweet mixture, with just a touch of heat from fresh jalapeno peppers.
Set aside 1/4 -1/2 cup of the marinade to use for the finishing sauce at the end, then pour the remaining marinade into a dish (or Zip-Loc bag) and add chicken pieces. Marinate in fridge for at least 4-5 hours (although because of its low acid content, you could marinate overnight as well).
When preparing the reserved marinade, start it just as the chicken is finishing cooking. Once you bring it to a boil, because of its high sugar content (from the limoncello and honey) the mixture will quickly turn into a hard candy if reduced too much. As soon as it starts to thicken and get syrup, quickly pour it over the chicken, tossing to thoroughly coat.
- 4 portions chicken breasts, thighs, legs
- ¾ cup limoncello
- ¼ cup olive oil
- 1 Tbsp rosemary
- 2 cloves garlic minced
- 1 tsp green jalapeno pepper finely chopped
- ½ tsp salt
- ½ Tbsp honey
- Whisk together all the marinade ingredients until smooth. Set aside 1/4 -1/2 cup of the marinade to make finishing sauce.
- Pour remaining marinade into a covered dish (or Zip-Loc bag) and add chicken pieces. Marinate in fridge for 4-5 hours.
- Discard marinade and sear chicken in a hot oiled skillet on both sides, then cover and continue cooking until no longer pink, turning chicken as needed. Transfer to a plate.
- Pour reserved marinade into skillet and bring to a boil and reduce until just starts to thicken. Due to its high sugar content (from the limoncello and honey) mixture will quickly turn into hard candy if reduced too much.
- Return chicken to skillet and toss with sauce to thoroughly coat.