4 to 8 jalapeno peppers, seeded and chopped or 1 can (4 ounces) chopped green chilies
2/3 cup lemon juice, divided
1/4 cup minced fresh parsley or 1 tablespoon dried parsley flakes
6 to 10 garlic cloves, minced
2 teaspoons dried rosemary, crushed
2 teaspoons dried thyme
8 bone-in chicken breast halves
2/3 cup chicken broth 2 teaspoons pepper
1/2 teaspoon grated lemon peel
In a bowl, combine the peppers, 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 13 X 9 X 2 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. Place the chicken skin side up on grill. Grill, covered, over medium heat for 45 minutes or until the juices run clear, turning once. 8 servings.
This recipe looked impressive during the marinating process and the grilling process but I have to say that when we dove into it it was just a good piece of grilled chicken. I really didn't get a huge jalapeno flavor in every bit like I thought I would. You could see all of the jalapeno mixture stuffed under the skin so you would expect the flavors to come through in the meat. I'm stumped here because there was a lot of ingredients going in to this dish and it was marinated for over 6 hours. In the past, when I have baked chicken with a rub under the skin, it called for a lot of butter. (Must have been a Paula Deen recipe). I think that these ingredients, together with some butter, would help marry the flavors so that you would get a tasty, delicious bite every time. I would be willing to try this recipe again but I think next time I would like to try it with a whole chicken and roast it in the oven with butter added to the jalapeno stuffing. Also, this recipe didn't call for any salt which I added to the chicken before it was grilled so if I was going to bake this chicken it would definitely need to be salted before going into the oven. I grilled six large chicken breast to make this dish and they were very juicy and tender, I just wish that the jalapeno flavor would have made more of a statement.
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