Grilling season is officially here and we could not be more excited! I like to grill a few different proteins (usually chicken and beef) on Sunday as part of our weekly meal prep. Meal prepping helps us eat healthy all week and saves us time in the kitchen. One of the reasons I love this recipe so much is because it's extremely versatile. It's important that I can use it many different ways otherwise I'll get bored and it will go to waste. On Sunday, we grilled this chicken with corn, eggplant, and zucchini (I made extra marinade for the veggies). I ate it on an Asian salad for lunch on Tuesday and over rice with avocado on Thursday. This would also make a great chicken burger with a slice of pepper jack cheese and a pineapple ring. I'm definitely making chicken burgers next time we make this recipe!
Prep time: 12 minutes | Cook time: 15 minutes | Total time: 30 minutes | Serves: 4
2 lbs chicken breasts or thighs
Salt & pepper
1/2 cup mango pineapple preserves (no added sugars)
1/3 cup EVOO
5 garlic cloves, minced
1 jalapeno, seeded & minced
Juice from 1/2 lime
1/2 tsp red pepper flakes
Season chicken with salt and pepper on both sides..
In a large mixing bowl, stir jam, oil, garlic, jalapeno, lime juice, and red pepper flakes together. Reserve 1/4 cup or so of the marinade for coating the chicken later.
Place the chicken in the bowl and evenly coat with marinade. Cover the chicken and refrigerate for a few hours or more if possible.
After the chicken has marinated in the refrigerator, heat your grill and place chicken over the flames. Turn the chicken every few minutes for about 15 minutes total. Cook until the temperature reaches 150 If you have a digital thermometer.
Brush the reserved marinade over the chicken and cook for an additional minute on each side. Remove from the grill and enjoy!