What’s Cookin’ Wednesday: Orange Habanero Grilled Chicken

What’s Cookin’ Wednesday: Orange Habanero Grilled Chicken

whatscookinwednesdaySummertime is grilling time, and this recipe for Orange Habanero Grilled Chicken is destined to become one of your family’s favorites!  It’s certainly one of my family’s favorites!

I mix the salsa the night before; it makes the grilling go faster!

Orange Habanero Grilled Chicken


1 cup Texas Orange Habanero Pepper Jelly

1 cup fresh cilantro, coarsely chopped

1/2 cup sliced red onions

1/4 cup olive oil (no substitutions!)

1/4 cup red wine vinegar

1 teaspoon salt

1 pound boneless, skinless chicken breast halves (those frozen boneless chicken breasts you buy in a bag are great; just thaw them first)

What to do:

In a medium-size bowl, combine the Orange Habanero Pepper Jelly, cilantro, onion, oil, vinegar, and salt. Cover tightly and chill for at least two hours.  I usually do this part the night before and let it “blend” overnight.  In the morning, you’ll have a kind of salsa!

Grill the chicken, turning frequently, for 15 to 20 minutes or until chicken is done – no longer pink in the middle.

To serve, just put a chicken breast on each plate and top with the orange habanero salsa.

Put a platter of corn on the cob and a bowl of pineapple habanero potato salad on the table, and what else could you possibly need?