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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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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. Ingredients:
4 to 8 jalapeno peppers, seeded and chopped or 1 can (4 ounces) chopped green chilies |
2/3 cup lemon juice, divided |
1/4 cup minced fresh parsley or 1 tablespoon dried parsley flakes |
6 to 10 garlic cloves, minced |
2 teaspoons dried rosemary, crushed |
2 teaspoons dried thyme |
8 bone-in chicken breast halves (8 ounces each) |
2/3 cup chicken broth |
2 teaspoons pepper |
1/2 teaspoon grated lemon peel |
Directions:
1. 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.
2. Place in a greased 13-in. x 9-in. baking dish. Combine the broth, pepper, lemon peel and remaining lemon juice; pour over chicken. Cover and refrigerate for at least 6 hours.
3. 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 meat thermometer reads 170°. Yield: 8 servings.
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