Spicy Marinated Chicken in Onion Sauce Recipe

Name: Spicy Marinated Chicken in Onion Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 12-4 lbs chicken pieces; 2 large onions, thinly sliced; ⅔ cup water; ⅓ cup lime juice (or lemon juice); 2 tablespoons olive oil; 2 -4 jalapeno peppers, seeded (optional); 3 garlic cloves, minced; 1 teaspoon dried thyme, crushed; ½ teaspoon salt; ¼ teaspoon ground black pepper; 2 tablespoons olive oil; ½ cup chicken broth; 2 tablespoons cornstarch; 2 tablespoons cold water; 3 -4 cups hot cooked couscous or 3 -4 cups rice

Servings: persons

3 12-4 lbs chicken pieces
2 large onions, thinly sliced
⅔ cup water
⅓ cup lime juice (or lemon juice)
2 tablespoons olive oil
2 -4 jalapeno peppers, seeded (optional)
3 garlic cloves, minced
1 teaspoon dried thyme, crushed
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons olive oil
½ cup chicken broth
2 tablespoons cornstarch
2 tablespoons cold water
3 -4 cups hot cooked couscous or 3 -4 cups rice

1
Remove and discard skin from chicken.
2
Mix onions, water, lime or lemon juice, the 2 tablespoons olive oil, jalapeno, garlic, thyme, salt, and black pepper in a resealable plastic bag set in a shallow dish.
3
Add chicken.
4
Seal bag and marinate chicken and onions in the refrigerator for 2 hours, turning the bag occasionally.
5
Drain chicken, reserving marinade.
6
Cook chicken, half at a time, in the 2 tablespoons hot oil in a Dutch oven until lightly browned, turning to brown evenly.
7
Remove chicken; set aside.
8
Repeat with remaining chicken.
9
Drain fat.
10
Return all chicken to Dutch oven.
11
Add reserved marinade mixture and chicken broth.
12
Bring to boiling; reduce heat.
13
Cover and simmer for 35 to 40 minutes or until chicken is tender and no longer pink.
14
Transfer chicken to a serving bowl; keep warm.
15
Measure juices; skim off fat.
16
If necessary, add enough water to juices to equal 2 cups.
17
Return the juices to the Dutch oven.
18
Stir together the cornstarch and 2 tablespoons cold water in a small bowl.
19
Stir cornstarch mixture into pan.
20
Cook and stir over medium heat until thickened and bubbly.
21
Cook and stir for 2 minutes more.
22
Pour sauce over chicken.
23
Serve over hot cooked couscous or rice.

759

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 12-4 lbs chicken pieces, 2 large onions, thinly sliced, ⅔ cup water, ⅓ cup lime juice (or lemon juice), and more.

Yes, Spicy Marinated Chicken in Onion Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Marinated Chicken in Onion Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions