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Ingredients
- 4-8 jalapeno peppers, seeded and chopped/or 1 can (4oz) green chilies
- 2 tsp. pepper
- 2/3 c. lemon juice (DIVIDED)
- 1/2 tsp. grated lemon peel
- 1/4 c. fresh parsley or 1 tablespoon of dried parsley flakes (I used fresh)
- 6-10 garlic cloves, minced
- 2 tsp. dried rosemary, crushed
- 2 tsp. dried thyme
- 8 bone-in chicken breast halves ( I also used some chicken quarters)
- 2/3 c chicken broth
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Recipe Info
Category : Poultry
Rating : 0
Contributor : marc
Print Recipe
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Directions
In a bowl combine the peppers, 1/3 c lemon juice, parsley, garlic, rosemary and thyme. Gently stuff pepper mixture under the skin of each chicken breast. Place in a greased 9x13 baking dish. Combine the broth, pepper, lemon peel and remaining lemon juice; pour over chicken. Cover and refrigerate for at least 6 hours. (I marinated overnight).
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.
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