Jalapeño Chicken

Oxmoor House
Make Ahead. Serve with grilled slices of zucchini, yellow squash, and red onion. For additional flavor, brush vegetables with remaining marinade before cooking.
4 servings


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1/3 cup steak sauce (such as Heinz 57)
1/3 cup jalapeño pepper jelly, melted
2 tablespoons low-sodium Worcestershire sauce
1 teaspoon garlic powder
4 (4-ounce) skinned, boned chicken breast halves
Cooking spray


1. Combine first 4 ingredients in a large heavy-duty zip-top plastic bag. Add chicken; seal bag, and shake until chicken is coated well. Marinate in refrigerator 8 hours or overnight, turning bag occasionally.

2. Prepare grill.

3. Remove chicken from marinade, discarding marinade. Coat grill rack with cooking spray, and place on grill over medium-hot coals (350° to 400°). Place chicken on rack; grill, covered, 5 minutes on each side or until done.

Created date

April 2008

Nutritional Information

Calories 109
Caloriesfromfat 10 %
Fat 1.2 g
Satfat 0.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 19.2 g
Carbohydrate 4.1 g
Fiber 0.0 g
Cholesterol 48 mg
Iron 0.0 mg
Sodium 140 mg
Calcium 0.0 mg