Jalapeno Grilled Chicken Recipe

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Jalapeno Grilled Chicken Recipe
Jalapeno Grilled Chicken Recipe photo by Taste of Home
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Jalapeno Grilled Chicken Recipe

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I've had this recipe for years, so it's long been a family favorite. The jalapeno stuffing adds some spice to ordinary grilled chicken.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 45 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 45 min.

Ingredients

  • 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

Directions

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 13x9-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. Place chicken skin side up on grill. Grill, covered, over medium heat for 12-14 minutes. Turn and grill 12-14 minutes longer until a thermometer reads 170°. Yield: 8 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Jalapeno Grilled Chicken in Country Extra July 2001, p49

  • 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
  1. 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.
  2. Place in a greased 13x9-in. baking dish. Combine the broth, pepper, lemon peel and remaining lemon juice; pour over chicken. Cover and refrigerate for at least 6 hours.
  3. Drain and discard marinade. Place chicken skin side up on grill. Place chicken skin side up on grill. Grill, covered, over medium heat for 12-14 minutes. Turn and grill 12-14 minutes longer until a thermometer reads 170°. Yield: 8 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Jalapeno Grilled Chicken in Country Extra July 2001, p49

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Reviews forJalapeno Grilled Chicken

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MY REVIEW
JMartinelli13 User ID: 92779 80216
Reviewed Jun. 11, 2012

"I used half lime juice, and since I?m the only heat lover, I split the mixture so that one bowl had jalapenos and one didn?t. I marked the ?hot? ones with toothpicks so I could keep track of them."

MY REVIEW
justmbeth User ID: 1196484 122851
Reviewed Jan. 28, 2008

"Flavor was good but the chicken itself was dry."

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