Spicy Honey Chicken
Take Italian cooking outdoors with this chicken recipe. Grill polenta slices alongside the honey-and-jalapeno-marinated chicken and serve with a zesty fresh tomato and olive sauce.
Ingredients
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Tomato Olivada:
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2 tablespoons honey
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1 medium-size tomato, diced
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1/2 small green pepper, cored, seeded and chopped
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1/2 small red onion, chopped
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12 kalamata olives, pitted and coarsely chopped
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1 tablespoon sherry wine vinegar
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1 tablespoon olive oil
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1/8 teaspoon salt
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Chicken:
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1 jalapeno chile, stemmed, seeded and finely chopped
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2 tablespoons honey
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1/4 teaspoon salt
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4 boneless, skinless chicken breast halves (1 1/4 pounds total)
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1 log (1 pound) prepared polenta, sliced 1/2-inch thick (12 slices)
Directions
1.
Tomato olivada: In a medium-size bowl, stir honey, tomato, green pepper, onion, olives, vinegar, olive oil and salt. Set aside until serving.
2.
Chicken: In a bowl, mix jalapeno, honey and salt. Rub mixture over chicken; cover and refrigerate for 1 hour.
3.
Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Grill chicken 11 to 12 minutes, turning halfway through cooking time or until internal temperature reads 160 F on an instant-read thermometer.
4.
Grill polenta about 4 minutes per side or until golden brown and heated through.
5.
Top chicken breast halves with tomato olivada; serve each with 3 slices of polenta.
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Recommended Recipe:
Parmesan-Crumbed Chicken
A simple Parmesan and breadcrumb mixture gives these breasts a crunchy coating and keeps them moist inside.
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