Pepper Jelly-Glazed Grilled Chicken with Peppers

Trader Joe’s stocks their sweet and spicy pepper jelly in the fall for the holiday season- just in time for this quick and tasty weeknight meal.

This recipe was adapted from a Food and Wine “staff-favorite,” contributed by Molly Stevens. I served the chicken and peppers over a bed of rice to absorb the drippings and grilled lime juice.

Yield: Serves 4 to 6

• 3 limes
• 8 boneless, skinless chicken thighs (about 2 pounds 5 ounces)
• 1 T ground coriander
• 2 1/2 tsp kosher salt, divided
• 1/4 to 1/2 teaspoon red pepper flakes, to taste
• 4 T olive oil, divided
• 4 long green bell peppers (CSA), poblano, or Anaheim chiles (10 to 12 oz)
• 10 to 12 shishito peppers (6 to 8 oz)
• 1 bunch scallions, trimmed
• 1/2 cup hot pepper jelly
• Basmati rice, for serving

1. Preheat a grill to medium-high (400°F to 450°F).
2. Cut limes in half. Squeeze 1 lime into a small bowl to equal 2 tablespoons juice; set juice aside and discard juiced lime halves.
3. Sprinkle chicken all over with coriander, 1 1/2 teaspoons salt, and red pepper flakes; rub evenly with 2 tablespoons oil. Set aside.
4. Brush long peppers/poblano/Anaheim chiles, shishito peppers, scallions, and cut sides of remaining 4 lime halves evenly with remaining 2 tablespoons oil. Sprinkle evenly with remaining 1 teaspoon salt.
5. Whisk together pepper jelly and reserved 2 tablespoons lime juice in a small bowl.
6. Arrange long peppers/poblano/Anaheim chiles, shishito peppers, scallions, and limes, cut side down, on un-oiled grill grates. Grill, uncovered, turning scallions often, chiles and peppers occasionally, and leaving limes undisturbed, until gently charred, 3 to 4 minutes for scallions and limes, 4 to 5 minutes for shishito peppers, and 6 to 8 minutes for chiles. (It took even longer on my grill to char the vegetables.)
7. Transfer charred chiles, peppers, scallions, and limes to a baking sheet, and cover with aluminum foil to keep warm.
8. Arrange chicken thighs on un-oiled grates; grill, covered, until nicely browned and a thermometer inserted in thickest portion of meat registers 165°F, 4 to 5 minutes per side.
9. Brush tops of chicken thighs generously with some of the pepper jelly glaze, and grill, uncovered, until glaze is sizzling, about 1 minute.
10. Flip chicken, and repeat with second side. Remove chicken from grill.
11. Place grilled chicken and vegetables on a platter over a bed of cooked Basmati rice.
12. Squeeze grilled lime halves over chicken, chiles, peppers, and scallions.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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