Summertime 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?