Grilled Chicken Breasts With Jalapeño Marinade Recipes

JALAPENO-LIME MARINATED CHICKEN

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.

JALAPENO GRILLED CHICKEN

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°.

JALAPENO MARINATED GRILLED CHICKEN RECIPE

Steps:

• ● Slice the Jalapeños into ¼-inch thick rounds. ● Add the vinegar, sugar, and lime juice, turmeric, celery seed, cayenne pepper, chili powder and garlic in a saucepan, on medium heat. ● Bring the mixture to a boil; reduce the heat and simmer for 5 minutes. ● Add the sliced Jalapeños to the saucepan and bring the mixture back to a boil for another 5 minutes. ● Remove from heat. Let the sauce stand for 20 minutes to thicken. ● Marinate the boneless skinless chicken in the Jalapeño marinade in the refrigerator for up to 4 hours. ● To make the Chipotle Lime Creama: ● In a small bowl whisk together the sour cream, lime juice and chipotle oil. Add Tony Chachere's seasoning and cumin. ● Season to taste with salt; whisk. ● Refrigerate until ready to use. ● When marinating time is done, turn on your BBQ on to medium, lay the chicken on the grill, but not directly on the flame. Watch the chicken as not to burn the marinade. ● Turn the chicken over 3-4 times for even grilling. ● Remove from heat once cooked thoroughly. ● Plate and drizzle with Chipotle Lime Creama. ● Serve immediately.

GRILLED CHICKEN MARINADE

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).

GRILLED CHICKEN BREASTS WITH JALAPEñO MARINADE

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.

EASY GRILLED CHICKEN WITH CITRUS MARINADE

Steps:

• Whisk 2 large shallots, finely chopped, 4 garlic cloves, finely grated, ⅔ cup extra-virgin olive oil, ¼ cup sherry vinegar or red wine vinegar, 3 Tbsp. fresh lemon juice, 2 Tbsp. fresh lime juice, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 tsp. sugar, and ½ tsp. freshly ground black pepper in a medium bowl to combine. Set ⅓ cup marinade aside.
• Arrange 4 skinless, boneless chicken breasts (about 1½ lb.) in a single layer in a baking dish. Pour remaining marinade over chicken and turn to coat. Cover dish and chill, turning chicken halfway through, at least 30 minutes and up to 4 hours.
• Prepare a grill for medium-high heat; oil grate. Remove chicken from marinade, letting excess drip back into dish; discard marinade in dish. Grill chicken, turning halfway through, until cooked through and blackened grill marks appear, 10-14 minutes. Transfer to a cutting board and let rest 5-10 minutes before slicing.
• Serve chicken with reserved marinade spooned over.

GRILLED JALAPENO CHICKEN

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.

GRILLED GREEK CHICKEN BREASTS WITH WHIPPED FETA

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.

MARINATED GRILLED CHICKEN BREAST WITH WATERMELON JALAPEñO

Steps:

• Combine first six ingredients. Add chicken. Marinate in refrigerator up to 4 hours, turning occasionally.
• Combine watermelon and remaining ingredients.
• Coat grill with cooking spray. Grill until done.
• Serve watermelon salsa with chicken.