Jalapeno Pepper Jelly Chicken Recipes

PEPPER JELLY GLAZED CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees F).
• Arrange chicken breasts in a baking dish so they are not crowded. In a cup or small bowl, mix together the pepper jelly, mustard and honey; pour over chicken to coat.
• Bake uncovered for about 1 hour, basting occasionally, until chicken is no longer pink, and the juices run clear.

JALAPENO JELLY

Steps:

• Combine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit.
• Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
• Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the liquid pectin.
• Stir in the remaining jalapeno peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.

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.

JALAPENO PEPPER JELLY CHICKEN

Steps:

• Place breasts between sheets of wax paper and pound to 1/4 inch thickness.
• Combine garlic salt, chili powder, pepper, cumin and oregano.
• Rub some of the seasoning on both sides of each breast.
• Heat oil in a heavy large skillet over medium high heat and cook chicken 3-4 minutes per side or until done.
• Transfer to serving platter and keep warm.
• Add broth, vinegar and jelly to skillet, cook 5 minutes or until slightly thickened, stirring occasionally.
• Spoon sauce over chicken and serve.

JALAPENO PEPPER JELLY

Steps:

• Mix peppers, sugar, and vinegar in a large nonreactive saucepan.
• Bring to a boil, and boil for 5 minutes.
• Let cool at room temperature for 1 hour.
• Add pectin and optional food coloring.
• Return to heat, and bring to a full rolling boil for 1 minute.
• Pour into hot, sterilized half-pint canning jars to within 1/2" of top.
• Wipe tops of jars.
• Center lids on top of jars, and screw on bands firmly.
• Fill a canning kettle or large pot (with bottom rack) with water, and bring water to a boil.
• Gently lower jars into water.
• Water should cover jars by at least 1".
• Bring water to a full boil.
• Reduce heat to a gentle boil, cover, and process for 5 minutes.
• When processed, carefully remove jars from water using tongs or a jar-lifter.
• Place upside-down on a rack or thick towels, and let cool without moving for 12-24 hours.
• Jars will make popping sounds while cooling if sealed.
• Check seal on each jar by pressing down on lid; if it doesn't push, it's sealed.
• If it does push down, store in refrigerator until used.
• Otherwise store in a cool, dark place.
• Makes about 5-6 half-pint jars. To serve, stir to soften, pour over an 8 oz block of cream cheese, and spread on assorted crackers.
• Or use like any other jelly; it's great for a spicy peanut butter and jelly sandwich.

SWEET JALAPENO CHICKEN

Steps:

• Preheat oven to 350 degrees F.
• In a small bowl, mix together honey, mustard and jalapeno jelly.
• Place chicken breasts in a baking dish; sprinkle with salt and pepper to taste, and pour honey-mustard-jelly sauce over all, coating well.
• Bake uncovered for about 1 hour, basting occasionally, until chicken juices run clear and meat is no longer pink.