Honey Jalapeno Chicken with Tomato Olivada

Honey Jalapeno Chicken with Tomato Olivada
Servings: 4 Prep 10 mins Chill 1 hr Grill 12 mins


  • 1/2 red jalapeno pepper, stemmed, seeded and chopped
  • 2 tablespoons honey
  • 1/8 teaspoon salt, or to taste
  • 4 boneless, skinned chicken breast halves (about 5 ounces each)
Tomato Olivada:
  • 2 tablespoons honey
  • 1 medium tomato, peeled and diced (1/2-inch)
  • 1/4 cup finely chopped sweet green pepper
  • 1/2 cup finely chopped red onion
  • 12 Kalamata olives, pitted and coarsely chopped
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 1/8 teaspoon salt
  • Fresh watercress sprigs, for garnish

Make It

1. Place jalapeno, the 2 tablespoons honey and the salt in small blender or food processor. Whirl to puree. (Or blend together the honey and salt with a mortar and pestle.) Rub mixture over chicken. Cover and refrigerate 1 hour.

2. Prepare outdoor grill with medium-hot coals or preheat broiler. Grill chicken, skinned side down, or broil, skinned side up, until browned, about 7 minutes. Turn the chicken over. Grill or broil until the chicken is no longer pink in the center, about 5 minutes.

Meanwhile, prepare Tomato Olivada:

3. Mix together 2 tablespoons honey, the tomato, green pepper, red onion, olives, vinegar, olive oil and salt in a small bowl.

4. Serve the grilled chicken with the olivada. Garnish the plates with sprigs of fresh watercress.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 264, Fat, total (g): 9, chol. (mg): 63, carb. (g): 23, pro. (g): 24, sodium (mg): 387, Percent Daily Values are based on a 2,000 calorie diet.