Ingredients Jump to Instructions ↓

  1. 2 Broiler-fryer chicken - breasts, halved, skinned

  2. Boned

  3. 4 tablespoons 60ml Jalapeno pepper jelly - melted

  4. 2 Sweet red peppers - roasted, skinned

  5. Marinade: In medium bowl, mix together:

  6. 1/4 cup 59ml Olive oil

  7. Juice and zest of 1 small lime

  8. 1 Garlic, crushed

  9. 1 oz 28g Tequila

  10. 1/4 teaspoon 1 1/3ml Bottled hot pepper sauce

  11. 1/8 teaspoon 0.6ml Liquid smoke

  12. 1/4 teaspoon 1 1/3ml Salt

Instructions Jump to Ingredients ↑

  1. Marinade (Recipe below) Place chicken between two pieces of wax paper. On hard surface, with meat mallet or similar flattening utensil, pound to 1/4" thickness. In large plastic zip-lock bag, place chicken in single layer. Add marinade, close bag, refrigerate and marinate, turning once, for 1 hour. Bring chicken to room temperature, place on broiler pan and brush liberally with marinade. Set oven temperature control at broil and arrange rack so chicken is about 6" from heat.

  2. Grill over indirect coals for 8 minutes, turn, brush with marinade, and grill about 8 minutes longer or until chicken is brown and fork can be inserted with ease (use a meat thermometer and take chicken off grill when internal temperature reaches 160F). Brush chicken with melted jelly. Place two roasted pepper strips to form an X on each breast half, spoon on remaining jelly. Return to grill over coals until chicken is glazed.

  3. NOTE: To roast peppers, place under broiler, turning often until charred. Cool. With point of sharp knife, remove stem, seeds, and skins. Cut in 8 strips.


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