Take Italian cooking outdoors with this chicken recipe. Grill polenta slices alongside the honey-and-jalapeño-marinated chicken and serve with a zesty fresh tomato and olive sauce.

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Ingredients

Tomato Olivada:

Chicken:

Directions

Tomato olivada:

  • In a medium-size bowl, stir honey, tomato, green pepper, onion, olives, vinegar, olive oil and salt. Set aside until serving.

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Chicken:

  • In a bowl, mix jalapeno, honey and salt. Rub mixture over chicken; cover and refrigerate for 1 hour.

  • Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Grill chicken 11 to 12 minutes, turning halfway through cooking time or until internal temperature reads 160 F on an instant-read thermometer.

  • Grill polenta about 4 minutes per side or until golden brown and heated through.

  • Top chicken breast halves with tomato olivada; serve each with 3 slices of polenta.

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