Jalapeno Pepper Jelly Chicken Food

GRILLED SPLIT CHICKEN WITH SWEET JALAPENO GLAZE

Steps:

• 1. Prepare a grill for medium-high heat cooking. In a small bowl, combine the brown sugar, coriander, 1 tablespoon salt, and 1 teaspoon pepper. Rub the mixture over the chicken. In another bowl, whisk together the jelly, vinegar, and rosemary.
• 2. Brush the grill grate with oil. Grill the chicken halves, bone side down, for 10 minutes. Flip the chicken and cook until there are dark grill marks on the skin, about 10 minutes. Flip the chicken again and brush the skin with the jelly mixture. Continue cooking, brushing the skin every 10 minutes with the jelly mixture, reserving some for serving, until an instant-read thermometer inserted into the thigh but not touching the bone registers 165 degrees F, about 20 minutes more. Transfer the chicken to a cutting board and let rest for 5 minutes. Cut the chicken into serving pieces and serve with the extra glaze on the side.

PEPPER JELLY GLAZED CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees F).
• Arrange chicken breasts in a baking dish so they are not crowded. In a cup or small bowl, mix together the pepper jelly, mustard and honey; pour over chicken to coat.
• Bake uncovered for about 1 hour, basting occasionally, until chicken is no longer pink, and the juices run clear.

JALAPENO-LIME CHICKEN DRUMSTICKS

Steps:

• In a small saucepan, heat jelly and lime juice over medium heat until melted. Set aside 1/2 cup for serving., Sprinkle chicken with salt and pepper. On a greased grill rack, grill chicken, covered, over medium heat 15-20 minutes or until a thermometer reads 170°-175°, turning occasionally and basting with remaining jelly mixture during the last 5 minutes of cooking. Serve with reserved jelly mixture.

JALAPENO JELLY

Steps:

• Combine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit.
• Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
• Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the liquid pectin.
• Stir in the remaining jalapeno peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.

HOMEMADE JALAPENO PEPPER JELLY

Steps:

• Combine the bell peppers, chile peppers, vinegar, sugar, and cayenne pepper in a large pot. Bring to a boil over medium heat, stirring frequently. When the mixture comes to a rolling boil that cannot be stirred down, stir in the pectin. Cook for 5 more minutes at a boil, then remove from the heat. Stir in the green food coloring, if desired.
• Ladle jelly into hot sterile jars leaving 1/4 inch headspace. Process jars in a boiling water bath for 5 to 10 minutes to ensure a good seal.

JALAPENO PEPPER JELLY

Steps:

• Mix peppers, sugar, and vinegar in a large nonreactive saucepan.
• Bring to a boil, and boil for 5 minutes.
• Let cool at room temperature for 1 hour.
• Add pectin and optional food coloring.
• Return to heat, and bring to a full rolling boil for 1 minute.
• Pour into hot, sterilized half-pint canning jars to within 1/2" of top.
• Wipe tops of jars.
• Center lids on top of jars, and screw on bands firmly.
• Fill a canning kettle or large pot (with bottom rack) with water, and bring water to a boil.
• Gently lower jars into water.
• Water should cover jars by at least 1".
• Bring water to a full boil.
• Reduce heat to a gentle boil, cover, and process for 5 minutes.
• When processed, carefully remove jars from water using tongs or a jar-lifter.
• Place upside-down on a rack or thick towels, and let cool without moving for 12-24 hours.
• Jars will make popping sounds while cooling if sealed.
• Check seal on each jar by pressing down on lid; if it doesn't push, it's sealed.
• If it does push down, store in refrigerator until used.
• Otherwise store in a cool, dark place.
• Makes about 5-6 half-pint jars. To serve, stir to soften, pour over an 8 oz block of cream cheese, and spread on assorted crackers.
• Or use like any other jelly; it's great for a spicy peanut butter and jelly sandwich.

JALAPENO PEPPER JELLY CHICKEN

Steps:

• Place breasts between sheets of wax paper and pound to 1/4 inch thickness.
• Combine garlic salt, chili powder, pepper, cumin and oregano.
• Rub some of the seasoning on both sides of each breast.
• Heat oil in a heavy large skillet over medium high heat and cook chicken 3-4 minutes per side or until done.
• Transfer to serving platter and keep warm.
• Add broth, vinegar and jelly to skillet, cook 5 minutes or until slightly thickened, stirring occasionally.
• Spoon sauce over chicken and serve.

CHICKEN WITH SWEET JALAPENO SAUCE

Steps:

• Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. Cook chicken in batches in oil in a large skillet over medium heat for 2-3 minutes on each side or until meat is no longer pink. Remove and keep warm., Saute onion and celery in the same pan until crisp-tender. Add the chicken broth, orange juice and thyme. Bring to a boil; cook until liquid is reduced by half. Stir in pepper jelly until melted. Remove from heat; stir in butter and parsley. Serve with chicken.

SWEET JALAPENO CHICKEN

Steps:

• Preheat oven to 350 degrees F.
• In a small bowl, mix together honey, mustard and jalapeno jelly.
• Place chicken breasts in a baking dish; sprinkle with salt and pepper to taste, and pour honey-mustard-jelly sauce over all, coating well.
• Bake uncovered for about 1 hour, basting occasionally, until chicken juices run clear and meat is no longer pink.

CHICKEN BREAST WITH HOT PEPPER JELLY

Steps:

• Pound chicken breast to an even thickness.
• Cut celery stalks into 2 inch long "matchsticks".
• In a small bowl, combine the pepper jelly and mustard, set aside.
• Season both sides of the chicken breast with salt and pepper.
• In a large skillet, melt butter over medium-high heat, when foam cooks down, add chicken breast.
• Cook 5 minutes on each side.
• Tilt the skillet and pour off most of the fat.
• Add 1 tbs. water and shake skillet to loosen browned chicken bits.
• Push chicken to one side of skillet.
• Add celery sticks, stirring for 1 miunte.
• Add pepper jelly mixture and lemon juice.
• Shake to coat the chicken with the sauce.
• Cook until the sauce is reduced to just a glaze. (30-40 seconds).
• Transfer chicken to a serving dish and garnish the top with the celery matchsticks.