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Spicy Marinated Chicken in Onion Sauce

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“From Better Homes and Gardens. Posted for ZWT7. Marinating time not included.”
1hr 20mins

Ingredients Nutrition


  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. Add chicken. Seal bag and marinate chicken and onions in the refrigerator for 2 hours, turning the bag occasionally.
  3. Drain chicken, reserving marinade.
  4. Cook chicken, half at a time, in the 2 tablespoons hot oil in a Dutch oven until lightly browned, turning to brown evenly. Remove chicken; set aside. Repeat with remaining chicken. Drain fat. Return all chicken to Dutch oven.
  5. Add reserved marinade mixture and chicken broth. Bring to boiling; reduce heat. Cover and simmer for 35 to 40 minutes or until chicken is tender and no longer pink.
  6. Transfer chicken to a serving bowl; keep warm.
  7. Measure juices; skim off fat. If necessary, add enough water to juices to equal 2 cups. Return the juices to the Dutch oven.
  8. Stir together the cornstarch and 2 tablespoons cold water in a small bowl. Stir cornstarch mixture into pan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Pour sauce over chicken. Serve over hot cooked couscous or rice.

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