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Jalapeno Grilled Chicken
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4 to 8 jalapeno peppers, seeded and chopped or 1 can (4 ounces) chopped green chilies
2/3 cup lemon juice, divided
1/4 cup minced fresh parsley or 1 tablespoon dried parsley flakes
6 to 10 garlic cloves, minced
2 teaspoons dried rosemary, crushed
2 teaspoons dried thyme
8 bone-in chicken breast halves (8 ounces each)
2/3 cup chicken broth
2 teaspoons pepper
1/2 teaspoon grated lemon peel
In a small bowl, combine the peppers, 1/3 cup lemon juice, parsley, garlic,
rosemary and thyme. With fingers, carefully loosen skin from the chicken breasts;
gently stuff pepper mixture under the skin of each chicken breast. Place in a
greased 13-in. x 9-in. baking dish. Combine the broth, pepper, lemon peel and
remaining lemon juice; pour over chicken. Cover and refrigerate for at least 6
hours. Drain and discard marinade. Place chicken skin side up on grill. Grill,
covered, over medium heat for 12-14 minutes on each side or until a meat
thermometer reaches 170°.
Yield: 8 servings.
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Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |