Grilled Lemon Jalapeno Chicken Recipes

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°.

GRILLED LEMON CHICKEN

Steps:

• Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
• Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices.
• Skewer with wooden sticks.

EASY GRILLED LEMON CHICKEN

Steps:

• In a small bowl, combine the first nine ingredients. Pour 1/3 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for up to 1 hour. Cover and refrigerate remaining marinade. , Drain and discard marinade. Grill chicken, covered, over medium heat for 5-8 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade.

EASY GRILLED LEMON CHICKEN

Steps:

• Rinse chicken breasts and pat dry with paper towels. Stir together the lemon juice, soy sauce, ginger, and black pepper in a bowl; pour into a large, resealable plastic bag. Add the chicken breasts, seal the bag, and massage to evenly coat chicken with lemon juice mixture. Place in refrigerator to marinate at least 20 minutes, or up to 24 hours.
• Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
• Drain and discard marinade from the bag, and place chicken on preheated grill. Cook until chicken is no longer pink and juices run clear, 6 to 8 minutes on each side.

GRILLED LEMON YOGURT CHICKEN

Steps:

• Whisk together the 1/2 cup yogurt, the juice from 1/2 lemon, lemon zest, olive oil, garlic, paprika, herbes de Provence, 1 teaspoon salt, and black pepper in a bowl. Pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for at least 3 hours.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Combine 1/2 cup yogurt, 1 tablespoon lemon juice, and harissa in a small bowl. Set aside.
• Remove chicken from bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Season with pinch of salt.
• Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece and move to indirect heat.
• Grill, turning often, with lid down until well-browned and meat is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
• Serve chicken with the yogurt harissa mixture on the side.

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.

GRILLED LEMON CHICKEN BREASTS

Steps:

• Poke surface of chicken all over with a knife or fork. Rub chicken pieces on all sides with cut surfaces of lemons, squeezing to release some of the juice; reserve remaining juice for grilling
• Combine salt, garlic, paprika, and pepper in a bowl. Brush chicken with 1/2 of the melted butter; sprinkle with 1/2 of the seasoning mix.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Cook chicken on the preheated grill for 7 to 10 minutes. Flip, squeeze remaining lemon juice over chicken, brush with remaining butter, and sprinkle with the rest of the seasonings. Continue to grill until no longer pink in the centers and juices run clear, 8 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Sprinkle chicken with sugar just before serving. Grill cooked chicken for 2 minutes more. Serve.

GRILLED LEMON-GARLIC CHICKEN

Steps:

• Combine oil, lemon juice, garlic, onion powder, pepper, and salt in a large, gallon-sized, zip-top bag. Seal and shake well. Add chicken and shake again. Place in the refrigerator to marinate for at least 2 hours.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place the chicken on the grill over indirect heat, baste with marinade, and cover. Grill for 10 minutes. Baste again, then turn over and baste the other side. Cover and continue to grill until no longer pink in the centers and juices run clear, about 10 minutes more.

GRILLED LEMON CHICKEN

Steps:

• In a bowl, mix the lemon juice, olive oil, Dijon mustard, garlic, red bell pepper, salt, and pepper. Set aside 1/4 cup of the mixture to use for basting. Place chicken in the bowl, and marinate at least 20 minutes in the refrigerator.
• Preheat grill for high heat.
• Lightly oil grill grate. Drain and discard marinade from the bowl, and place chicken on the grill. Cook 6 to 8 minutes on each side, until juices run clear, basting occasionally with the reserved marinade.

GRILLED LEMON - JALAPENO CHICKEN

Steps:

• Stir together first 5 ingredients; reserve 1/4 cup mixture, and chill.
• Pour remaining lemon juice mixture into a heavy-duty zip-top plastic bag.
• Add chicken breast halves; seal and chill 30 minutes.
• Remove chicken, discarding marinade.
• Grill chicken, cover with grill lid, over medium-high heat (350° to 400°) 7 minutes on each side, basting with reserved lemon juice mixture.
• Top each with cheese slice; cover and grill 30 seconds or until cheese melts.
• Serve over yellow or white rice.

GRILLED LEMON CHICKEN

Steps:

• In a bowl, whisk the first 6 ingredients until combined. Pour half into a shallow glass dish. Cover and refrigerate remaining lemonade mixture. , Dip chicken into lemonade mixture, turning to coat; discard lemonade mixture. Grill chicken, covered, over medium heat for 30 minutes, turning occasionally. Brush with reserved lemonade mixture. Grill 10-20 minutes longer, brushing frequently, until a thermometer reads 165°.

WW GRILLED JALAPENO CHICKEN

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.

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 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.

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.

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.

LEMON GRILLED CHICKEN

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. Remove 1/4 cup for basting; cover and refrigerate. Add chicken to the bag; seal and turn to coat. Refrigerate for 8 hours or overnight., Drain and discard marinade from chicken. Grill, covered, over medium heat for 20 minutes. Baste with reserved marinade. Grill 20-30 minutes longer or until a thermometer reads 170°, basting and turning several times.