This isn’t the healthiest chicken dish I’ve ever made but it turned out great. Leaving the skin on is a major splurge but it really boosts the flavor. Of course this can also be made with boneless, skinless chicken breasts for a healthier alternative.
- Chicken Breasts
- Olive Oil
- Chili Powder
- Onion Salt
- Garlic Powder
- Jalapeno Jelly
- This was given to me as a homemade gift but can also be purchased… or if you’re feeling particularly adventurous you can always make it at home.
Total cook time: 30 to 35 minutes
- Prepare your grill. We used charcoal, piling it on one side to take advantage of indirect heat.
- To prepare your chicken, drizzle some olive oil over the top. Then cover the chicken with your desired amount of seasonings (chili powder, onion salt, and garlic powder). Just as an aside, we probably should have used some paprika.
- Place the chicken on indirect heat and cover for 20 minutes.
- Move the chicken closer to the direct heat (or even directly above it) for another 5 minutes.
- To get a char on the skin, flip the chicken over right about the direct heat for a minute or two. Leaving it too long with result in burnt skin… or even no skin.
- Flip the breasts over and finish by topping with the jelly (about 1/2 tbsp per breast) and cooking for yet another 5 minutes. We had to turn the chicken about halfway through because the jelly wasn’t caramelizing at an even rate.
- Done! We paired it with this Grilled Corn on the Cob and there was plenty for leftover lunch salads!