After doing a sponsored post for Brie and Strawberry Jalapeno Crispbreads Snacks I had some of the fruit spread left. With some garden vegetables available and a package of on sale chicken I began formulating this idea for Strawberry Jalapeno Grilled Chicken. With the high heat and humidity that we've been experiencing, this seemed like the perfect summer time meal. Served with some rice it's a completely wholesome and inexpensive meal.
I just knew when I brought this product home and tasted it that I was going to use it in another way and until today was not exactly which direction I would go. My husband thought it would go great on pork and I agree with him. However, we had chicken and instead of another run to the grocery store I thought I would use it on chicken. I too was right, it works with chicken.
While we have the luxury of some garden goodies, you may not. With that being said I've priced the cost of the dinner to include if you have to make purchases for the vegetables which you see at the end of the recipe. Also, my package of chicken were cutlets and I am making the best of it, but I think as listed in the recipe the chicken breasts would work a bit better. The only advantage of the cutlets is that they'll grill up lots quicker so that's why I've decided to grill each component of the dish separately.
- 2 boneless skinless chicken breasts
- 1 onion - cut into chunks
- 2 zucchini - 3/8" thick slices
- 1 jar Smucker's Strawberry Jalapeno Fruit Spread
- olive oil (canola or vegetable works too)
- salt and black pepper to taste
- cherry tomatoes (optional)
- Wash your chicken in cold water, dry with paper towels and remove any silver skin you can. Cut into equal size chunks or pieces as best you can for even cooking if skewering. If not, then grill the breast whole.
- Place the chicken in a bowl and add in some oil to coat and season the chicken with salt and pepper. Set aside.
- Prep your onion by cutting off the ends, removing the skin and cutting in large wedges. You then skewer 2-3 of the layers of onion together on the stick.
- Prep your squash by cutting into 3/8 inch thick slices. (Remove the ends first and peel if desired.) Place in a bowl with the onion and add in some oil. Coat then season with salt and pepper.
- Take the jar of fruit spread and place it in a small sauce pot to warm through and loosen up, or use your microwave for 1 minute.You won't use the whole jar so you may want to just do a portion of it.
- Get your grill ready by cleaning it well and spraying your grates generously with cooking spray.
- Begin to grill each component until they are cooked to your liking, turning occasionally as you grill.
- For the chicken, grill and turn when the chicken turns easily - meat has its own thermometer and will only turn easily when it's ready. Once you turn the chicken, begin basting and turning and basting until the chicken is cooked through. The internal temperature for chicken needs to be at 165° which you can gauge with an instant read thermometer.
- Serve the dinner with rice and some cherry tomatoes if you have them for color and of course another flavor on the dish!
Prep time: 20-25 minutes
Cook time: 10-20 minutes
Cost: approximately $10.77, feeding four for $2.69 each, six for $1.79 each.
- You have to have a grill that's hot enough to produce some color on the chicken itself.
- When you are ready to begin basting, that's when you need a cooler side of the grill to finish the chicken, otherwise the sweet of the honey in the spread could burn.
- There's caramelization (good) and just plain ole burnt (bad). It's tricky, but if you grill enough you can master it.
Strawberry Jalapeno Grilled Chicken, that nice blend of heat and sweet caramelized on top of tender, juicy chicken made for a delightful meal with our grilled vegetables and served over rice.