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?

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