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.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- 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 zest 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°.
Nutrition Facts :
GRILLED CHICKEN BREASTS WITH SPICY PEACH GLAZE
Steps:
- Combine the peach preserves, olive oil, soy sauce, mustard, garlic and jalapeno in a medium bowl and season with salt and pepper. Reserve 1/2 cup.
- Preheat the grill. Brush the chicken with olive oil and season with salt and pepper. Place the chicken skin-side down and cook until golden brown, 6 to 7 minutes. Turn over and continue cooking for 5 to 6 minutes. Brush both sides with the peach glaze and continue cooking until done, an additional 4 to 5 minutes.
- Place the peach halves cut side down on the grill and grill for 2 minutes. Turn over, brush with the reserved 1/2 cup of peach glaze and grill until the peaches are soft, 3 to 4 more minutes.
Nutrition Facts : Calories 420 calorie, Fat 8.5 grams, SaturatedFat 1 grams, Cholesterol 76 milligrams, Sodium 461 milligrams, Carbohydrate 61 grams, Fiber 1 grams, Protein 26 grams, Sugar 55 grams
GRILLED CHICKEN WITH JALAPENO CARAMELIZED ONIONS
Provided by Robin Miller : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a stove-top grill pan or griddle to medium high heat and coat with cooking spray. Remove chicken from package and place on a plastic cutting board. Season both sides of chicken with salt, black pepper and garlic seasoning. Using tongs add chicken to hot pan and cook 3 to 5 minutes per side, or until cooked through.
- Heat large skillet over medium-high heat with oil. Add onion, jalapeno and sugar and cook 5 to 7 minutes stirring occasionally with a spoon, until golden brown. Add 3/4 cup of the chicken broth and bay leaves and bring to a simmer for 5 minutes. Pour remaining 1/4 cup chicken broth into a bowl. Whisk in cornstarch until it is completely dissolved and add to the pan. Bring onion mixture to a full boil, reduce heat and simmer until the sauce thickens. Using tongs, discard the bay leaves and remove the pan from heat.
- Serve 4 of the chicken breast halves with all of the onion sauce spooned over top and all of the rice on the side. Reserve remaining 4 chicken breast halves for sandwiches.
Nutrition Facts : Calories 200 calorie, Fat 4 grams, SaturatedFat 1 grams, Cholesterol 82 milligrams, Sodium 280 milligrams, Carbohydrate 6 grams, Fiber 0.5 grams, Protein 34 grams, Sugar 4 grams
GRILLED CHICKEN MARINADE
Simply the best chicken marinade for any occasion. Works wonderfully on top of a salad.
Provided by Jennifer
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h20m
Yield 5
Number Of Ingredients 9
Steps:
- Whisk vinegar, soy sauce, olive oil, parsley, basil, oregano, garlic powder, and black pepper together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 4 hours.
- Preheat grill for medium-low heat and lightly oil the grate. Drain and discard marinade.
- Grill chicken on the preheated grill until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 233 calories, Carbohydrate 2.4 g, Cholesterol 64.6 mg, Fat 13.6 g, Fiber 0.3 g, Protein 24.3 g, SaturatedFat 2.3 g, Sodium 482.2 mg, Sugar 0.3 g
GRILLED CHICKEN BREASTS WITH JALAPEñO MARINADE
Provided by Craig Claiborne And Pierre Franey
Categories appetizer
Time 1h20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Place the chicken breasts in a flat rimmed dish.
- Using a swivel-bladed paring knife, pare away the zest or thin outer layer of two of the oranges and one of the limes and the lemon. Set the zest aside. Squeeze the four oranges, the two limes and the lemon. You will need one and one-half cups of orange juice, one-fourth cup lime juice and two tablespoons of lemon juice. Set aside.
- Put the onions, garlic and jalapeno pepper into the container of a food processor. Blend briefly (about 20 pulses off and on). Do not overblend or make a puree.
- Add the zest of the oranges, the lime and the lemon. Pulse (that is to say, turn the machine on and off at quick intervals) in order to blend, about 10 times.
- Add the orange, lime and lemon juices, sage, parsley, coriander and the olive oil. Blend thoroughly, about one minute.
- Pour half the marinade in the bottom of a dish large enough to hold the breast halves in one layer. Place the breast halves skin-side up in the dish. Spoon the remaining marinade over. Let stand at least 30 minutes at room temperature.
- As the breasts marinate, preheat a charcoal, gas or electric grill to medium heat. The grill should be scrubbed and scraped as clean as possible.
- When ready to cook, brush the grill evenly with oil. Remove the breast pieces and place them skin-side down on the grill. Brush the top of each half with a little of the marinade. Let cook 10 minutes. Remove the pieces from the grill and dip them once more in the marinade. Return the pieces skin-side down onto the grill but give them a quarter lateral turn to form a pattern. Grill five minutes longer.
- Dip the pieces once more in the marinade and arrange the pieces skin-side up on the grill. Continue cooking five to 10 minutes longer, depending on the thickness of the pieces.
Nutrition Facts : @context http, Calories 702, UnsaturatedFat 40 grams, Carbohydrate 21 grams, Fat 53 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 10 grams, Sodium 119 milligrams, Sugar 11 grams, TransFat 0 grams
GRILLED JALAPENO CHICKEN
I found this recipe on another web site and decided to make it for dinner last evening. Everyone loved it. Chicken breasts are wrapped around a cheese stuffed jalapeno, then sealed with bacon and grilled. Yummy!
Provided by Lusil
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a sealable bag, pour Italian dressing over chicken and refrigerate 2 to 4 hours.
- Bring a small saucepan water to a boil and add jalapenos.
- Return to a boil and shut off heat allowing jalapeno to seep for 5-10 minutes.
- Pour off water and drain jalapenos on a paper towel.
- Once cool to handle, stuff each jalapeno with cream cheese.
- Remove chicken from marinade; discard marinade.
- Roll chicken breast around jalapeno peppers.
- Wrap each chicken breast with a slice of bacon.
- Secure with toothpicks.
- Prepare the grill, by lightly oiling the grill grate and heating the grill to medium high heat.
- Arrange wrapped chicken breasts on the prepared grill.
- Grill for 20 minutes turning frequently, or until bacon is browned and the chicken juices run clear.
- UPDATE: I tried baking the chicken at 375 degrees for 30 to 40 minutes and it came out very good as well.
Nutrition Facts : Calories 441.8, Fat 33, SaturatedFat 8, Cholesterol 96.6, Sodium 1021.3, Carbohydrate 9, Fiber 0.2, Sugar 7, Protein 27.2
JALAPENO GRILLED CHICKEN
Add some zip to ordinary chicken with jalapenos. From Taste of Home Magazine, we made this last night, and can't wait to make it again. The chicken was juicy and flavorful!
Provided by TheGrumpyChef
Categories Chicken
Time 6h55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, combine peppers, chiles, 1/3 cup lemon juice, parsley, garlic, rosemary and thyme. Gently stuff pepper mixture under the skin of each chicken breast. Place in a greased 13in. x 9 inches x 2-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 45 minutes or until juices run clear, turning once during grilling.
Nutrition Facts : Calories 148.1, Fat 7, SaturatedFat 2, Cholesterol 46.4, Sodium 112.6, Carbohydrate 5.2, Fiber 1, Sugar 1.6, Protein 16.3
GRILLED CHICKEN WITH AN ALL-PURPOSE MARINADE
Provided by Food Network
Categories main-dish
Time 8h30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Puree shallots, onions, garlic, cilantro, parsley, bay leaves, peppercorns, and oregano with the white vinegar. Add oil, but do not puree, just mix. Season, to taste, with salt. Pour over chicken and marinate overnight in the refrigerator. Grill for approximately 8 minutes on each side.
JAPANESE GRILLED CHICKEN
This marinade is excellent on boneless skinless chicken thighs. I have used it on breasts, but it is not as good. It also works on pork chops. This recipe came from the Food TV Canada website.
Provided by Kelly-Ann 2
Categories Chicken Thigh & Leg
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine egg, salt, paprika, honey, sesame oil, soy sauce, and lime juice.
- Place thighs in a 9" x 13" pan.
- Pour marinade over chicken making sure the thighs are completely coated.
- Marinate as long as possible. All day works best but, a couple of hours is enough.
- Grill on medium temperature for 7-10 min each side until juices run clear.
Nutrition Facts : Calories 400.6, Fat 16.4, SaturatedFat 3.5, Cholesterol 224.7, Sodium 990.5, Carbohydrate 19.3, Fiber 0.8, Sugar 17.9, Protein 43.5
WW GRILLED JALAPENO CHICKEN
This is another great Jalapeno Chicken recipe by Weight Watchers. It's out of the 2000 "Day by Day" cookbook. It has 3 points per serving. I have done both blender and fine chopping and they are both great. I find the extra bits and pieces by chopping instead of blending adds a great crunch to the dish and makes it look outstanding. Hope you enjoy and happy eating!
Provided by teresas
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place first 8 ingredients in a blender; process until smooth (or chopped them fine).
- Combine lime juice mixture and chicken in a large, heavy-duty zip-lock plastic bag.
- Seal bag, and marinate chicken in refrigerator 1 to 8 hours. (I have done over night).
- Prepare grill.
- Remove chicken from bag, reserving marinade.
- Place chicken on grill rack coated with cooking spray; cover and grill 12 minutes on each side or until done, basting occasionally with reserved marinade.
Nutrition Facts : Calories 251.1, Fat 4.5, SaturatedFat 1, Cholesterol 109.7, Sodium 634.7, Carbohydrate 14.3, Fiber 0.5, Sugar 12.3, Protein 37.4
MARINATED CHICKEN BREASTS WITH GRILLED PINEAPPLE RELISH
In this grilled chicken breast recipe, pineapple makes a fantastic marinade that caramelizes on the grill. Pineapple is grilled for the relish, too.
Provided by Eric Werner
Categories Chicken Grill/Barbecue Pineapple Jalapeño Chile Pepper Vinegar Summer Memorial Day Labor Day Father's Day Cilantro
Yield Serves 4
Number Of Ingredients 17
Steps:
- To make the marinade: Slice the pineapple crosswise into 1-inch-thick rounds. Using a paring knife, remove the core from each round (this can be done roughly, since the core is edible). Chop half the pineapple coarsely; set aside the remaining half for the relish. Add the chopped pineapple to a blender, together with the jalapeño, onion, vinegar, garlic, and salt and blend until smooth. Transfer the marinade to a bowl, add the chicken breasts, and refrigerate, covered, for at least 8 hours or up to 24 hours.
- Wipe the grill grates with oil to prevent sticking. Build a two-zone fire. Your high-heat zone should have embers 1 to 2 inches from the cooking surface, with occasional flames licking it. To create your medium-heat zone, nudge the embers 2 to 3 inches lower than that.
- To make the relish: Toss the remaining pineapple in oil, honey, and salt to coat. Grill over medium heat until it is nicely caramelized, about 3 minutes per side. Meanwhile, grill the jalapeño and onion over medium heat until lightly charred, turning often, about 3 minutes for the jalapeño and 8 minutes for the onion. As they finish cooking, transfer the pineapple, jalapeño, and onion to a cutting board.
- When they are cool enough to handle, coarsely chop the pineapple, jalapeño, and onion and add to a bowl with the vinegar, 1 tablespoon honey, and cilantro. Season with more salt, and add more vinegar or honey, if needed. Set aside until ready to serve.
- Remove the chicken breasts from the marinade, shaking off any excess, and bring to room temperature. Place skin side down over high heat. After about 90 seconds, using tongs, rotate 45 degrees and cook for another 2 minutes. Flip the breasts and do the same on the other side. Once you have nice grill marks on both sides, move to medium heat and cook, turning often, until an instant-read meat thermometer, placed in the thickest part of a breast, reads 160ºF on a meat thermometer. Transfer to a cutting board and let the breasts rest for 10 minutes before slicing and serving with the relish.
JALAPENO-LIME MARINATED CHICKEN
The marinade adds a zesty taste and makes the chicken very tender. I think this is the perfect recipe for a summer picnic. -Coleen Martin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a 4-cup measuring cup, combine the first nine ingredients. Pour 2 cups into a large bowl; add chicken. Turn to coat; cover and refrigerate for 2-4 hours. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. On a lightly oiled grill rack, grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a thermometer reads 170°, basting frequently with the reserved marinade.
Nutrition Facts : Calories 193 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 116mg sodium, Carbohydrate 18g carbohydrate (17g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
JALAPEñO-GLAZED CHICKEN BREASTS
Categories Chicken Fourth of July Quick & Easy Low Sodium Wheat/Gluten-Free Backyard BBQ Summer Grill/Barbecue Cilantro Bon Appétit
Yield Serves 2; can be doubled
Number Of Ingredients 5
Steps:
- Prepare barbecue (medium heat). Stir jelly, cilantro, vinegar and chili in heavy medium saucepan over low heat until glaze comes to simmer. Reserve 1/4 cup glaze in saucepan; pour remaining glaze into small bowl.
- Brush chicken all over with glaze from bowl. Set pan of reserved glaze at edge of barbecue to rewarm. Place chicken, skin side down, on barbecue. Grill 4 minutes; brush with glaze from bowl. Using tongs, turn chicken over. Grill 5 minutes. Brush with glaze from bowl. Turn chicken again and grill until cooked through, about 2 minutes longer.
- Transfer chicken to plates. Spoon glaze in saucepan over and serve.
GRILLED CHICKEN BREASTS WITH MANDARIN ORANGE SALSA
Chicken with a pepped up citrus salsa. Easy and quick to prepare as well as low fat and delicious! Recipe courtesy of Pillsbury.
Provided by Marie
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat gas grill.
- In medium bowl, combine all salsa ingredients and mix well.
- Brush oil over both sides of chicken.
- Mix together salt, pepper and cayenne and sprinkle over chicken.
- Place chicken on grill and cook for 10 to 12 minutes or until chicken is done, turning once.
- Place on plates and serve salsa over chicken.
GRILLED GREEK CHICKEN BREASTS WITH WHIPPED FETA
I'm showing you my favorite marinade and grilling technique for boneless, skinless chicken breasts, which can be a challenge, since they're often so dry and bland, but not with this method. Plus, I'm showing you how to make my new favorite thing to eat, which is whipped feta. Serve with grilled red onion and red bell pepper if you like, and garnish with Greek olives.
Provided by Allrecipes
Categories BBQ & Grilled Chicken Breasts
Time 2h35m
Yield 4
Number Of Ingredients 18
Steps:
- Cut chicken breasts in half lengthwise.
- Combine red wine vinegar, kosher salt, black pepper, cayenne, thyme, oregano, rosemary, and garlic powder in a bowl. Add chicken and toss until thoroughly and evenly coated. Pour in ¼ cup olive oil and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 1 to 12 hours, but 2 to 3 hours is ideal.
- Place Greek yogurt in another bowl and crumble in feta cheese. Add garlic, mint, and lemon zest and whip with an electric hand mixer or whisk until light and fluffy. Taste and adjust as needed. Refrigerate until needed.
- Preheat a charcoal grill until coals are white and very hot.
- Grill chicken over the hot coals for about 4 minutes per side; continue to flip and grill chicken until no longer pink in the center and an instant-read thermometer inserted into the center of each piece reads at least 150 degrees F (65 degrees C). Remove from the grill and let rest for about 5 minutes.
- Spread whipped feta onto a serving platter or plate and place chicken over top. Sprinkle with fresh Italian parsley and mint and serve.
Nutrition Facts : Calories 606 calories, Carbohydrate 6.9 g, Cholesterol 193.5 mg, Fat 34.8 g, Fiber 0.5 g, Protein 63.8 g, SaturatedFat 13.8 g, Sodium 1775 mg
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