Jalapeno Marinated Grilled Chicken Recipes

HONEY JALAPEñO GRILLED CHICKEN RECIPE

Steps:

• In a small bowl or measuring cup, whisk together honey, balsamic vinegar, olive oil, minced jalapeno, grated garlic, cilantro, salt and pepper.
• Pour marinade into a large ziptop plastic bag or large baking dish; add chicken and toss to coat. Seal/cover and refrigerate for at least 20 minutes or up to overnight, turning chicken occasionally.
• Heat grill* to medium. Oil grate. Place chicken on grill, close lid; turn chicken pieces occasionally and cook until golden brown and cooked through, about 30 minutes.

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 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.

CILANTRO-LIME MARINATED GRILLED CHICKEN

Steps:

• Combine chiles, canola oil, cilantro, lime zest and juice, garlic, jalapeno, honey, salt, and pepper in a 1-gallon freezer bag and seal completely. Gently massage the bag to combine ingredients well. Add chicken and turn to completely coat with marinade. Place in the refrigerator and allow to marinate for at least 4 hours for best flavor, turning bag occasionally.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Grill chicken, covered, on the preheated grill until chicken is no longer pink and juices run clear, 4 to 6 minutes per side.
• Remove chicken from the grill and let rest under aluminum foil to redistribute juices back into the meat, 4 to 5 minutes.

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.