Some like it hot. We like it so spicy, that it’s burning practically our face off hot. Here’s our take on a Kickin’ Jalapeno Chicken that we improvised with on a weeknight.
2 boneless, skinless chicken breasts
2 tablespoons of unsalted butter
1 tablespoon of extra virgin olive oil
1/2 teaspoon of minced garlic
1/2 teaspoon fresh cracked pepper
1/2 teaspoon kosher salt
Prep & Recipe
- Step 1: Start grill, and pre-heat to 450F.
- Step. 2: Place cast iron skillet in grill, adding the 2 tablespoons of butter.
- Step 2: Fillet chicken breasts into four cutlets. Pound out if you like them extra thin.
- Step 3: Drizzle cutlets with extra virgin olive oil, and apply Backdraft Rub liberally, coating them front and back. (You can saran wrap, and return to fridge for 30 minutes, or take them straight to the grill — fridge time will amplify the smokey flavor in the rub).
- Step 4: Coin the jalapenos. Leave seeds and veins for extra hot
- Step 5: When butter has melted in cast iron skillet, add minced garlic, coined jalapenos, and salt and pepper. Let saute until grill reaches 450F.
- Step 6: Add the cutlets to the skillet in a single layer. Better if they don’t touch. Grill for 10-12 minutes, until browned on first side.
- Step 7: Turn over the cutlets with a fork, and add more butter or olive oil to the pan if it’s drying. Spoon over melted butter/oil and jalapeno/garlic mix on the cutlets. Grill an additional 10-12 minutes, ensuring breasts are browned (starting to blacken) all over.
- Step 8: Grill until breasts reach internal temp of 165F on an instant read thermometer.
- Step 9: Remove from grill, top with the jalapenos, and enjoy!