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
BACON-WRAPPED JALAPEñO POPPER CHICKEN
Here are all the good foods -- jalapeño poppers, cheese, bacon -- rolled up into dinner. Cooking it on the grill gets the bacon crispy while the cheese stays gooey and melted on the inside.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Wear gloves to protect your hands and use a small paring knife to cut the stem-end off the jalapeño; you should see the white ribs attached to the walls of the jalapeño. Use the paring knife to remove the ribs from the walls. Make a cut down the length of the jalapeño from the top to the tip. Carefully, without breaking the jalapeño in half, scrape out the ribs and seeds. Transfer to a microwave-safe bowl, add 3 tablespoons water, cover tightly with plastic wrap and microwave on high power until the jalapeños turn olive green and are lightly softened but are still firm and hold their shape, 2 to 3 minutes. Let cool.
- Stuff each cooled jalapeño with a piece of cream cheese; squeeze the walls around the cream cheese to force out any air pockets and to seal the jalapeño walls together.
- Mix together the cumin, 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl. Pound the chicken lengthwise down the breast to make a rectangular 1/4-inch-thick cutlet. Sprinkle with a quarter of the seasoned salt. Repeat with the remaining chicken and seasoned salt.
- With one of the narrow ends of the chicken facing you, lay a piece of Colby Jack cheese at the bottom of the cutlet. Place 1 stuffed jalapeño crosswise on top of the cheese about 2 inches from the bottom. Tightly roll up the chicken and the cheese around the jalapeño, folding in the sides as you roll. Repeat with the remaining chicken and jalapeños.
- Lay 5 strips of bacon on a clean work surface so that the strips are slightly overlapping (about 1/4-inch) and are wide enough to completely cover a chicken roll. Place 1 chicken roll at the bottom of the bacon blanket. Wrap the bacon tightly over the chicken roll. Repeat with the remaining bacon and chicken rolls.
- Prepare a grill for indirect grilling and heat to medium-high heat.
- Place the chicken rolls, bacon seam-side down, on the cooler side of the grill. Cover and cook until the bacon is beginning to brown and the cheese is beginning to melt and ooze from the sides, 15 to 20 minutes. Transfer the chicken rolls to the hot side of the grill and cook until lightly charred, 1 to 2 minutes per side. Let cool 10 minutes before serving.
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 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
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
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
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
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