Jalapeno Cilantro Grilled Chicken Recipes

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HONEY JALAPEñO GRILLED CHICKEN RECIPE



Honey Jalapeño Grilled Chicken Recipe image

This delicious chicken recipe is easy to prep a day ahead and can be cooked in about 30 minutes. See notes for how to bake this chicken in the oven.

Provided by Amy Johnson

Categories     Main Dishes

Time 45m

Number Of Ingredients 9

1/4 cup honey
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
6 jalapeño peppers, seeded and minced
4 garlic cloves, grated or minced
1 tablespoon dried cilantro
2 teaspoons kosher salt
1 teaspoon black pepper
3 pounds bone-in chicken pieces

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



Jalapeno Grilled Chicken image

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

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 zest

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 :

CILANTRO-LIME MARINATED GRILLED CHICKEN



Cilantro-Lime Marinated Grilled Chicken image

I came up with this cilantro-lime marinated grilled chicken when I was craving Mexican food one night. Try using the marinade on pork tenderloin or beef flank steak. Amazing! Use one recipe of marinade per pound of meat.

Provided by Shelley

Categories     World Cuisine Recipes     Latin American     Mexican

Time 4h30m

Yield 4

Number Of Ingredients 10

1 (4 ounce) can diced green chiles
½ cup canola oil
¼ cup chopped fresh cilantro
2 limes, zested and juiced
2 cloves garlic, finely chopped
½ jalapeno pepper, ribs and seeds removed, finely minced
1 tablespoon honey
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 pound skinless, boneless chicken breasts

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.

Nutrition Facts : Calories 408.9 calories, Carbohydrate 10.2 g, Cholesterol 64.6 mg, Fat 30.9 g, Fiber 1.5 g, Protein 24.3 g, SaturatedFat 2.8 g, Sodium 867.3 mg, Sugar 5.8 g

JALAPENO CILANTRO LIME GRILLED CHICKEN



Jalapeno Cilantro Lime Grilled Chicken image

Provided by Get Inspired Everyday!

Categories     Dinner

Time 26m

Number Of Ingredients 8

2 Tablespoons minced jalapeno
2 cups roughly chopped cilantro, not packed
1 Teaspoon ground cumin
1 Teaspoon sea salt
2 Tablespoons freshly squeezed lime juice, from 1 lime
1 clove garlic, minced
2 Tablespoons olive oil
4 boneless, skinless chicken breasts, 1 1/2 - 2 pounds

Steps:

  • Place all the ingredients except the chicken breasts into a small food processor and process until it's a pesto like consistency. You should have 1/2 cup pesto/sauce.
  • Measure out 1/4 cup, cover and place it in the refrigerator to reserve it until the end of the cooking time.
  • Pour the remaining 1/4 cup over the chicken breasts and toss to fully coat each chicken breast. Cover and place the chicken breasts into the refrigerator to marinate for 1 hour.
  • When the chicken has finished marinating, remove the reserved sauce from the refrigerator and let it start to come to room temperature.
  • Preheat the grill over medium heat until it reaches a steady temperature of 350º-400ºF.
  • Place the chicken on the grill and grill for about 8 minutes per side or until no longer pink in the center.
  • Remove the chicken from the grill and brush the reserved sauce over the top and serve immediately.

SPICY JALAPENO-CILANTRO CHICKEN SALAD



Spicy Jalapeno-Cilantro Chicken Salad image

I won grand prize in the Cook's Country Magazine, Best Chicken Salad contest with this delish chicken salad You may sub tuna for the chicken for a great tuna salad; Recipe ##224964.

Provided by dawnie2u

Categories     Chicken Breast

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

1 cup good quality mayonnaise
4 cups cooked cut-up chicken breasts
1/4 cup celery, chopped fine
1/4 cup red onion, chopped fine
1/4 cup fresh cilantro leaves, chopped
1/4 cup nacho-style sliced jalapeno, chopped
salt and black pepper, to taste

Steps:

  • In a medium mixing bowl, mix all ingredients together except the chicken.
  • Gently fold the chicken into the mayonnaise mixture until well combined.
  • Transfer to your serving bowl, cover with plastic wrap and refrigerate, to allow flavors to meld.

Nutrition Facts : Calories 157.4, Fat 13.1, SaturatedFat 1.9, Cholesterol 10.2, Sodium 282.4, Carbohydrate 10.4, Fiber 0.3, Sugar 3, Protein 0.5

GRILLED CHICKEN BREASTS WITH JALAPEñO MARINADE



Grilled Chicken Breasts With Jalapeño Marinade image

Provided by Craig Claiborne And Pierre Franey

Categories     appetizer

Time 1h20m

Yield 6 servings

Number Of Ingredients 12

6 boneless, unskinned chicken breasts with the main wing bone attached, about 2 1/2 pounds
4 oranges
2 limes
1 lemon
2 cups finely chopped onions
2 tablespoons finely minced garlic
3 1/2 tablespoons finely diced, seeded jalapeno peppers
1 tablespoon finely chopped fresh sage or half the amount dried
3/4 cup finely chopped parsley, loosely packed
1 cup loosely packed, coarsely chopped fresh coriander leaves
1 cup olive oil
Peanut, corn or vegetable oil for greasing the grill

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

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