Spicy and sweet, here's a jalapeño chicken recipe to satisfy any taste bud.
1⁄2 red jalapeño pepper, stemmed, seeded and chopped (about 1 teaspoon)
1⁄4 cup honey, divided
1⁄4 teaspoon salt, divided
4 boneless chicken breast halves
1 medium tomato, peeled, seeded and diced
1⁄2 cup minced red onion
1⁄4 cup finely chopped green bell pepper
12 kalamata olives, pitted and chopped
1 tablespoon balsamic vinegar
1 tablespoon olive oil
Watercress sprigs for garnish
In blender, purée jalapeño with 2 tablespoons honey and 1⁄8 teaspoon salt. Rub mixture over chicken pieces; cover and refrigerate for 1 hour.
To prepare Tomato Olivada: In small bowl, mix remaining honey and salt with tomato, onion, green pepper, olives, vinegar and oil.
Grill chicken over medium coals, cooking and turning until skin is browned and crisp, and juices run clear.
Serve Tomato Olivada alongside chicken, and garnish with watercress sprigs. Yields 4 servings.
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