Jalapeño Marinated Grilled Chicken
It’s officially summer!!!! That means BBQ! I had the most beautiful bone-in chicken breasts and a couple of fresh jalapeño peppers too.
Yup… You guessed it; marinade!!!
The key is to not over-marinate the chicken (an hour to 4 hours max, otherwise the meat will break down too much).
Now this marinade can be used for any meat and any cut but pay attention to my notes on how to grill the BEST bone-in chicken breasts – ever 😉
Happy barbecuing 😎Print
Jalapeno Marinated Grilled Chicken
¼ extra virgin olive oil
3 tbsp Cider Vinegar
4 Cloves garlic, crushed/minced
2 Jalapeno Peppers (ribs and seeds too), diced
½ tsp salt, plus more
½ tsp pepper, plus more
4 skinless, bone-in chicken breasts
Whisk the olive oil, cider vinegar, garlic, jalapeno peppers, ½ tsp salt and ½ tsp pepper together in a shallow dish (I used my brownie pan) and coat the chicken breasts in the marinade.
Cover and refrigerate for an hour or two (no more than four though because the meat will go smushy) – rotate the chicken in the marinade halfway through).
Preheat your grill and then cook for about 16 minutes, depending on the size of the breasts. Start by cooking the bone-side down and let it cook this way for 2/3 of the time (about 10 minutes); then flip and rotate the breasts at a 45 degree angle to get the pretty grill marks, halfway through the cooking time on the second side.
Lightly season with salt and pepper right when the meat comes off the grill.
Let the meat rest for at least 5 minutes before cutting into it.
The chicken is cooked through when the juices run clear but to be safe use a meat thermometer, the internal temperature should be 170.
- Follow My Guide to the Ultimate Grilled Chicken if you’re going with boneless chicken breasts.
- Happy Summer 🙂