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Jalapeno Grilled Chicken

 Jalapeno Grilled Chicken
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.
8 ServingsPrep: 15 min. + marinating Grill: 45 min.


  • 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.
  • 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

2 of 2

Jalapeno Grilled Chicken (continued)

Directions (continued)

  • meat thermometer reads 170°. Yield: 8 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.