Jalapeno Glazed Chicken Recipes

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GRILLED CHICKEN BREASTS WITH SPICY PEACH GLAZE



Grilled Chicken Breasts with Spicy Peach Glaze image

Provided by Bobby Flay

Categories     main-dish

Time 55m

Yield 8 servings

Number Of Ingredients 9

2 cups peach preserves or jam
3 tablespoons olive oil, plus more for brushing
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 tablespoon finely chopped garlic
1 small jalapeno, finely chopped
Kosher salt and freshly ground pepper
8 frenched chicken breasts
4 ripe peaches, cut in half and pitted

Steps:

  • Combine the peach preserves, olive oil, soy sauce, mustard, garlic and jalapeno in a medium bowl and season with salt and pepper. Reserve 1/2 cup.
  • Preheat the grill. Brush the chicken with olive oil and season with salt and pepper. Place the chicken skin-side down and cook until golden brown, 6 to 7 minutes. Turn over and continue cooking for 5 to 6 minutes. Brush both sides with the peach glaze and continue cooking until done, an additional 4 to 5 minutes.
  • Place the peach halves cut side down on the grill and grill for 2 minutes. Turn over, brush with the reserved 1/2 cup of peach glaze and grill until the peaches are soft, 3 to 4 more minutes.

Nutrition Facts : Calories 420 calorie, Fat 8.5 grams, SaturatedFat 1 grams, Cholesterol 76 milligrams, Sodium 461 milligrams, Carbohydrate 61 grams, Fiber 1 grams, Protein 26 grams, Sugar 55 grams

PEPPER JELLY GLAZED CHICKEN



Pepper Jelly Glazed Chicken image

This a great and easy way to use pepper jelly. Chicken breasts are glazed with a honey, mustard and pepper jelly sauce, then roasted in the oven.

Provided by CARTUIN

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h5m

Yield 4

Number Of Ingredients 4

4 bone-in chicken breast halves, with skin
⅓ cup red pepper jelly
⅓ cup Dijon mustard
⅓ cup honey

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.

Nutrition Facts : Calories 470.2 calories, Carbohydrate 44.9 g, Cholesterol 126.6 mg, Fat 11.7 g, Fiber 0.3 g, Protein 45 g, SaturatedFat 3.3 g, Sodium 615.7 mg, Sugar 36 g

TEQUILA-GLAZED CHICKEN WITH JALAPEñO



Tequila-Glazed Chicken with Jalapeño image

Provided by Molly Stevens

Categories     Tequila     Chicken     Fruit     Pepper     Backyard BBQ     Pineapple     Summer     Grill/Barbecue     Coriander     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

1 1/2 tablespoons whole coriander seeds, coarsely ground in spice mill or mortar with pestle
1 3/4 teaspoons coarse kosher salt
1/2 teaspoon dried crushed red pepper
1 (3 1/2- to 4-pound) cut-up (best of fryer) chicken
1/3 cup orange juice or pineapple juice
1/4 cup gold or silver tequila
2 tablespoons (packed) golden brown sugar
2 tablespoons honey
1 to 2 red jalapeño chiles with seeds, finely chopped
1 shallot, minced
Nonstick vegetable oil spray

Steps:

  • Mix coriander, salt, and red pepper. Sprinkle mixture all over chicken. Arrange chicken, skin side up, on baking sheet; cover and chill at least 6 hours or overnight.
  • Combine orange juice, tequila, brown sugar, honey, 1 jalapeño, and shallot in small saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium-low; simmer until mixture thickens slightly, about 10 minutes. Add 1 more jalapeño if more heat is desired. Cool glaze. Transfer 3 tablespoons glaze to small bowl and set aside for serving.
  • Spray grill with nonstick spray. Prepare barbecue (medium heat). Arrange chicken, skin side up, on grill. Grill 15 minutes, turning occasionally. Brush chicken with glaze in saucepan. Turn chicken over; brush with glaze. Grill until juices run clear when pierced with fork or until instant-read thermometer inserted into chicken registers 170°F, turning and brushing occasionally with glaze, about 10 minutes longer. Transfer to platter. Spoon reserved glaze over.

JALAPENO PEACH CHICKEN



Jalapeno Peach Chicken image

Brined chicken is cooked easily in the Panasonic CIO and topped with a delicious spicy peach sauce.

Provided by CoOkInGnUt

Categories     Trusted Brands: Recipes and Tips     Panasonic

Time 57m

Yield 2

Number Of Ingredients 9

1 tablespoon salt
2 skinless, boneless chicken breasts
½ cup peach preserves
1 jalapeno pepper, seeded and diced
1 tablespoon olive oil
1 teaspoon ground paprika
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Fill a bowl with warm water; stir in 1 tablespoon salt until mostly dissolved. Add chicken breasts and let brine in the salt water for at least 15 minutes.
  • Bring peach preserves and jalapeno to a simmer in a small saucepan over medium-low heat. Reduce heat to low.
  • Rinse chicken with cold water and pat dry with a paper towel.
  • Stir olive oil, paprika, garlic powder, 1 teaspoon salt, and pepper in a bowl until combined. Brush over each piece of chicken.
  • Place chicken in the Panasonic Countertop Induction Oven grill pan. Press "Auto Cook" and select setting 1. Cook chicken until juices run clear, flipping halfway through, about 18 minutes. Brush with peach glaze and cook for 2 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Let chicken rest for 3 to 4 minutes; brush with glaze again. Drizzle remaining glaze over chicken and serve.

Nutrition Facts : Calories 408.2 calories, Carbohydrate 57.6 g, Cholesterol 64.6 mg, Fat 9.7 g, Fiber 0.8 g, Protein 24.1 g, SaturatedFat 1.7 g, Sodium 4708.5 mg, Sugar 51.5 g

JALAPENO-GLAZED CHICKEN



Jalapeno-Glazed Chicken image

A simple but tasty dish that's great on the grill. It can easily be doubled. From Bon Appetit. ZWT Southwest region (jalapenos).

Provided by lazyme

Categories     Chicken Breast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 5

2/3 cup jalapeno jelly
1/2 cup fresh cilantro, chopped
2 tablespoons white wine vinegar
1 tablespoon jalapeno, seeded and minced
2 chicken breasts, with skin

Steps:

  • Prepare barbecue (medium heat). Stir jelly, cilantro, vinegar and chili in heavy medium saucepan over low heat until glaze comes to simmer. Reserve 1/4 cup glaze in saucepan; pour remaining glaze into small bowl.
  • Brush chicken all over with glaze from bowl. Set pan of reserved glaze at edge of barbecue to rewarm. Place chicken, skin side down, on barbecue. Grill 4 minutes; brush with glaze from bowl. Using tongs, turn chicken over. Grill 5 minutes. Brush with glaze from bowl. Turn chicken again and grill until cooked through, about 2 minutes longer.
  • Transfer chicken to plates. Spoon glaze in saucepan over and serve.

Nutrition Facts : Calories 549.2, Fat 13.5, SaturatedFat 3.9, Cholesterol 92.8, Sodium 126.8, Carbohydrate 78.7, Fiber 1.3, Sugar 57.5, Protein 30.5

JALAPENO AND BASIL-GLAZED CHICKEN



Jalapeno and Basil-Glazed Chicken image

Make and share this Jalapeno and Basil-Glazed Chicken recipe from Food.com.

Provided by mariposa13

Categories     Chicken Breast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

2 medium chicken breasts, halved lengthwise (about 2 pounds total)
1 tablespoon olive oil
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1/2 cup jalapeno jelly
2 tablespoons snipped fresh basil
1 tablespoon lime juice

Steps:

  • If desired, remove skin from chicken.
  • For rub, in a small bowl combine oil, garlic, salt, and red pepper.
  • Spoon rub evenly over chicken; rub in with your fingers.
  • For sauce, in a small saucepan combine jalapeno jelly, basil, and lime juice.
  • Cook and stir over low heat until jelly is melted. Remove from heat.
  • For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan.
  • Place chicken, bone side up, on grill rack over drip pan.
  • Cover and grill for 50 to 60 minutes or until tender and no longer pink, turning once and brushing with some of the sauce during the last 5 minutes of grilling.
  • (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.)
  • To serve, reheat and pass the remaining sauce with chicken.
  • Nutritional Information.
  • 1 serving:Calories 377;Fat 13g(Saturated 3g);Cholesterol 104mg;Sodium 226mg;Carbohydrate 27g(Dietary Fiber 0g);(Protein 37g).

Nutrition Facts : Calories 269, Fat 10.1, SaturatedFat 2.4, Cholesterol 46.4, Sodium 204, Carbohydrate 30, Fiber 0.5, Sugar 21.6, Protein 15.3

JALAPEñO-GLAZED CHICKEN BREASTS



Jalapeño-Glazed Chicken Breasts image

Categories     Chicken     Fourth of July     Quick & Easy     Low Sodium     Wheat/Gluten-Free     Backyard BBQ     Summer     Grill/Barbecue     Cilantro     Bon Appétit

Yield Serves 2; can be doubled

Number Of Ingredients 5

2/3 cup green jalapeño jelly (about 7 ounces)
1/2 cup chopped fresh cilantro
2 tablespoons white wine vinegar
1 tablespoon minced seeded jalapeño chili
2 boneless chicken breast halves with skin

Steps:

  • Prepare barbecue (medium heat). Stir jelly, cilantro, vinegar and chili in heavy medium saucepan over low heat until glaze comes to simmer. Reserve 1/4 cup glaze in saucepan; pour remaining glaze into small bowl.
  • Brush chicken all over with glaze from bowl. Set pan of reserved glaze at edge of barbecue to rewarm. Place chicken, skin side down, on barbecue. Grill 4 minutes; brush with glaze from bowl. Using tongs, turn chicken over. Grill 5 minutes. Brush with glaze from bowl. Turn chicken again and grill until cooked through, about 2 minutes longer.
  • Transfer chicken to plates. Spoon glaze in saucepan over and serve.

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  • Mix the garlic and jalapeños in a small bowl and divide into two, reserving half of the mixture. Place the chicken thighs in a shallow dish and season generously with salt and pepper. Add half of the garlic and jalapeño mix and two tablespoons of oil. Marinate for an hour if you have the time, otherwise, just go ahead and cook.
  • Grill or pan fry the chicken thighs on medium heat until the thighs are cooked through, 20-30 minutes, flipping as needed. If baking, put in a 375ºF oven for 30-40 minutes.
  • While the chicken is cooking, mix together the reserved garlic and jalapeños along with the honey and water. If grilling, brush the thighs with the honey mixture and grill until golden and sticky. If cooking on the stove top, add the honey mix to the pan and turn the heat up to medium high and reduce to a glossy sauce. Enjoy immediately.


PINEAPPLE-GLAZED CHICKEN BREASTS WITH LEMON-JALAPEñO RICE ...
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  • In a small saucepan whisk the preserves, jalapeño, and crushed red pepper flakes. Add 2 tablespoons water, the lemon juice, and salt and simmer over medium heat on the stove for 1 minute. Bring the mixture to a boil over medium-high heat, and then simmer for about 4 minutes, whisking often to prevent scorching. Remove from the heat and allow to cool for 5 minutes. Transfer half of the glaze to a small bowl to use for brushing on the chicken during grilling. To the remaining glaze in the saucepan, add the pineapple and 2 tablespoons water. Return to a boil over medium-high heat and cook, stirring frequently, until the mixture reaches a sauce consistency, about 4 minutes. Remove the sauce from the heat.
  • Begin cooking the rice, according to package directions, while grilling the chicken. When the rice is done, stir in the reserved 1 tablespoon jalapeño, lemon zest, and 1 tablespoon lemon juice.
  • Brush the chicken breasts on both sides with the oil and season evenly with the salt and pepper. Grill the chicken, smooth (skin) side down first, over direct medium heat, with the lid closed, until the meat is firm to the touch, 8 to 12 minutes, turning and basting with the reserved glaze two or three times during the last 8 minutes of grilling time. Remove from the grill and let rest for 3 to 5 minutes.


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TEQUILA-GLAZED CHICKEN WITH JALAPENO RECIPE | BON APPéTIT
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