Total Time
6hrs 55mins
Prep 6 hrs 10 mins
Cook 45 mins

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!

Ingredients Nutrition

Directions

  1. 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.
  2. Place chicken skin side up on grill. Grill, covered, over medium heat for 45 minutes or until juices run clear, turning once during grilling.
Most Helpful

5 5

We loved this and DH really doesn't like chicken! The only thing I changed was to use cilantro instead of parsley. (I don't care for parsley) Very tasty indeed. I did find after cooking for about 20 minutes when I turned the chicken it caught on fire!!! Not a good thing. So moved the breast to indirect heat and continued as posted.Thanks for posting. Made for PAC Fall 2008.

4 5

These were delicious! I didn't have bone-in, skin-on chicken though so I had to use what I had on hand (boneless skinless) which we prefer anyway. This didn't allow me to push the pepper mix under the skin but I instead just let it all sit on top and marinated it over night. Today after grilling it on our foreman grill it was deliciously moist and so flavorful! It wasn't very spicy since the peppers were just in the marinade instead of under the skin, but I could really taste all the other flavors. The lemon really came through as well as the thyme. And then you would get hints of the other flavors. I did also poke holes in my chicken while it marinated. It smelled heavenly grilling up too! Definately a keeper!