If you are looking for something that is sweet yet brings the heat this is the recipe for you. You can adjust the heat by adding or removing the jalapenos slices that are added to the dish. So if spicy is where you want to go this recipe leaves you in full control.
For guests that want just a hint of spice don’t add any of the jalapeno slices to their portions. Did I mention we have the Jalapeno Apricot Jam on our website.
2 cups jalapeno apricot jam
3 tablespoons olive oil, plus more for brushing
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 tablespoon finely chopped garlic
1 jalapeno, sliced into medallions
Real salt and freshly ground pepper
8 sliced boneless chicken breasts
4 jalapenos, sliced in half or quarters and de-seeded
(for more heat leave the seeds in place)
Combine the jalapeno apricot jam, olive oil, soy sauce, mustard, garlic and jalapenos 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 jalapeno apricot jam glaze and continue cooking until done, an additional 4 to 5 minutes.
Place the jalapeno slices on the grill and grill for 2 minutes. Turn-over, brush with the reserved 1/2 cup of Jalapeno Apricot jam glaze and grill until the jalapenos are soft, 3 to 4 more minutes.
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