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Categories:Viewed: 48 - Published at: 2 years ago
Ingredients
- 4 -8 jalapeno peppers, seeded and chopped or
- 1 (4 ounce) can chopped green chilies
- 2/3 cup lemon juice, divided
- 1/4 cup minced parsley
- 6 -10 minced garlic cloves
- 2 teaspoons dried rosemary, crushed
- 2 teaspoons dried thyme
- 8 bone-in chicken breast halves
- 2/3 cup chicken broth
- 2 teaspoons pepper
- 1/2 teaspoon grated lemon peel
Method
- In a bowl, combine peppers, chiles, 1/3 cup lemon juice, parsley, garlic, rosemary and thyme. Gently stuff pepper mixture under the skin of each chicken breast. Place in a greased 13in. x 9 inches x 2-in. baking dish. Combine the broth, pepper, lemon peel and remaining lemon juice: pour over chicken. Cover and refrigerate for at least 6 hours. Drain and discard marinade.
- Place chicken skin side up on grill. Grill, covered, over medium heat for 45 minutes or until juices run clear, turning once during grilling.
