Spicy Honey Chicken

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

Spicy Honey Chicken
Servings: 4 Prep 15 mins Chill 1 hr Grill 20 mins


Tomato Olivada:
  • 2 tablespoons honey
  • 1 medium tomato, diced
  • 1/2 green pepper, cored, seeded and chopped
  • 1/2 red onion, chopped
  • 12 kalamata olives, pitted and coarsely chopped
  • 1 tablespoon sherry wine vinegar
  • 1 tablespoon olive oil
  • 1/8 teaspoon salt
  • 1 jalapeno chile, stemmed, seeded and finely chopped
  • 2 tablespoons honey
  • 1/4 teaspoon salt
  • 4 boneless, skinless chicken breast halves (1 1/4 pounds total)
  • 1 1 pound log prepared polenta, sliced 1/2-inch thick (12 slices)

Make It

Tomato olivada:

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


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

3. 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.

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

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