Spicy Honey Chicken
From: Family CircleTake 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.
Servings: 4 servings
Prep: 15 mins
Total: 1 hr 35 mins
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Ingredients
Tomato Olivada:
2 tablespoons honey
1 medium-size tomato, diced
1/2 small green pepper, cored, seeded and chopped
1/2 small red onion, chopped
12 kalamata olives, pitted and coarsely chopped
1 tablespoon sherry wine vinegar
1 tablespoon olive oil
1/8 teaspoon salt
Chicken:
1 jalapeno chile, stemmed, seeded and finely chopped
2 tablespoons honey
1/4 teaspoon salt
4 boneless, skinless chicken breast halves (1 1/4 pounds total)
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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