Grilled Firecracker Chicken

Prep: 5 minutes Marinate: 15 minutes Cook: 10 minutes


4 servings (Chicken pictured on page 16.)

Recipe from

Oxmoor House

Nutritional Information

Calories 168
Caloriesfromfat 17 %
Fat 3.2 g
Satfat 0.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 26.6 g
Carbohydrate 6.5 g
Fiber 0.3 g
Cholesterol 72 mg
Iron 0.0 mg
Sodium 128 mg
Calcium 0.0 mg


1/3 cup no-salt-added tomato sauce
1/4 cup no-sugar-added apple jelly
2 tablespoons lemon juice
1/8 teaspoon garlic powder
Dash of salt
6 slices canned jalapeno peppers
4 (4-ounce) skinned, boned chicken breast halves
Vegetable cooking spray
Fresh jalapeno pepper slices (optional)


Combine first 6 ingredients in container of an electric blender or food processor; cover and process until smooth.

Place chicken in a heavy-duty, zip-top plastic bag. Add 1/4 cup tomato sauce mixture, reserving remaining tomato sauce mixture. Seal bag, and shake until chicken is well coated. Marinate in refrigerator at least 15 minutes.

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. Serve with reserved tomato sauce mixture. Garnish with fresh jalapeno slices, if desired.