Jalapeno Pepper Jelly Chicken Recipes

Steps:

• 1. Prepare a grill for medium-high heat cooking. In a small bowl, combine the brown sugar, coriander, 1 tablespoon salt, and 1 teaspoon pepper. Rub the mixture over the chicken. In another bowl, whisk together the jelly, vinegar, and rosemary.
• 2. Brush the grill grate with oil. Grill the chicken halves, bone side down, for 10 minutes. Flip the chicken and cook until there are dark grill marks on the skin, about 10 minutes. Flip the chicken again and brush the skin with the jelly mixture. Continue cooking, brushing the skin every 10 minutes with the jelly mixture, reserving some for serving, until an instant-read thermometer inserted into the thigh but not touching the bone registers 165 degrees F, about 20 minutes more. Transfer the chicken to a cutting board and let rest for 5 minutes. Cut the chicken into serving pieces and serve with the extra glaze on the side.

Steps:

• In a small saucepan, heat jelly and lime juice over medium heat until melted. Set aside 1/2 cup for serving., Sprinkle chicken with salt and pepper. On a greased grill rack, grill chicken, covered, over medium heat 15-20 minutes or until a thermometer reads 170°-175°, turning occasionally and basting with remaining jelly mixture during the last 5 minutes of cooking. Serve with reserved jelly mixture.

Steps:

• Preheat the oven to 350 degrees F (175 degrees F).
• Arrange chicken breasts in a baking dish so they are not crowded. In a cup or small bowl, mix together the pepper jelly, mustard and honey; pour over chicken to coat.
• Bake uncovered for about 1 hour, basting occasionally, until chicken is no longer pink, and the juices run clear.

Steps:

• Heat gas or charcoal grill. In small bowl, mix Sauce ingredients until blended. Reserve 1/4 cup to serve as a sauce after chicken is cooked; set aside. Sprinkle chicken with salt.
• Place chicken on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning once or twice and brushing with remaining sauce during last 2 minutes of grilling, until juice of chicken is clear when center of thickest part is cut (at least 165° F).
• Sprinkle with chopped cilantro; serve immediately with reserved sauce.

Steps:

• In a large saucepan, combine sugar, apples, vinegar, green pepper, jalapenos and water. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Strain mixture and return to pan. Stir in food coloring. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Ladle hot mixture into five hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. Serve with cream cheese on crackers.

Steps:

• Combine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit.
• Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
• Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the liquid pectin.
• Stir in the remaining jalapeno peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.

Steps:

• Mix peppers, sugar, and vinegar in a large nonreactive saucepan.
• Bring to a boil, and boil for 5 minutes.
• Let cool at room temperature for 1 hour.
• Add pectin and optional food coloring.
• Return to heat, and bring to a full rolling boil for 1 minute.
• Pour into hot, sterilized half-pint canning jars to within 1/2" of top.
• Wipe tops of jars.
• Center lids on top of jars, and screw on bands firmly.
• Fill a canning kettle or large pot (with bottom rack) with water, and bring water to a boil.
• Gently lower jars into water.
• Water should cover jars by at least 1".
• Bring water to a full boil.
• Reduce heat to a gentle boil, cover, and process for 5 minutes.
• When processed, carefully remove jars from water using tongs or a jar-lifter.
• Place upside-down on a rack or thick towels, and let cool without moving for 12-24 hours.
• Jars will make popping sounds while cooling if sealed.
• Check seal on each jar by pressing down on lid; if it doesn't push, it's sealed.
• If it does push down, store in refrigerator until used.
• Otherwise store in a cool, dark place.
• Makes about 5-6 half-pint jars. To serve, stir to soften, pour over an 8 oz block of cream cheese, and spread on assorted crackers.
• Or use like any other jelly; it's great for a spicy peanut butter and jelly sandwich.

Steps:

• Place breasts between sheets of wax paper and pound to 1/4 inch thickness.
• Combine garlic salt, chili powder, pepper, cumin and oregano.
• Rub some of the seasoning on both sides of each breast.
• Heat oil in a heavy large skillet over medium high heat and cook chicken 3-4 minutes per side or until done.
• Transfer to serving platter and keep warm.
• Add broth, vinegar and jelly to skillet, cook 5 minutes or until slightly thickened, stirring occasionally.
• Spoon sauce over chicken and serve.

Steps:

• Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. Cook chicken in batches in oil in a large skillet over medium heat for 2-3 minutes on each side or until meat is no longer pink. Remove and keep warm., Saute onion and celery in the same pan until crisp-tender. Add the chicken broth, orange juice and thyme. Bring to a boil; cook until liquid is reduced by half. Stir in pepper jelly until melted. Remove from heat; stir in butter and parsley. Serve with chicken.

Steps:

• Pound chicken breast to an even thickness.
• Cut celery stalks into 2 inch long "matchsticks".
• In a small bowl, combine the pepper jelly and mustard, set aside.
• Season both sides of the chicken breast with salt and pepper.
• In a large skillet, melt butter over medium-high heat, when foam cooks down, add chicken breast.
• Cook 5 minutes on each side.
• Tilt the skillet and pour off most of the fat.
• Add 1 tbs. water and shake skillet to loosen browned chicken bits.
• Push chicken to one side of skillet.
• Add celery sticks, stirring for 1 miunte.
• Add pepper jelly mixture and lemon juice.
• Shake to coat the chicken with the sauce.
• Cook until the sauce is reduced to just a glaze. (30-40 seconds).
• Transfer chicken to a serving dish and garnish the top with the celery matchsticks.

Steps:

• Preheat oven to 350 degrees F.
• In a small bowl, mix together honey, mustard and jalapeno jelly.
• Place chicken breasts in a baking dish; sprinkle with salt and pepper to taste, and pour honey-mustard-jelly sauce over all, coating well.
• Bake uncovered for about 1 hour, basting occasionally, until chicken juices run clear and meat is no longer pink.

Steps:

• Sterilize 8 jars 1/2 pint size jars or four one pint jars
• Rinse and deseed jalapenos.
• Deseed only half of them, leaving some seeds for hotness if desired.
• Chop the red and green peppers.
• I like all red peppers myself.
• I use the food processor and process until a fine chop.
• In a large pot bring peppers, sugar and cider vinegar to a rolling boil, stirring constantly.
• Stir in the pectin and return to boil uncovered for one minutes.
• Remove from heat, skim off foam.
• Fill jars, wipe rims, top with seal, finger tight.
• Let jars cool.
• They will pop as they seal.