pepper jelly chicken Recipe
Ingredients
- 1 chicken broke down or 2 legs, 2 thighs, 2 breasts
- 6 sprigs of rosemary
- 2 tbsp of fresh thyme
- 1-2 tbsp of dried minced garlic
- fresh ground pepper
- Balsamic vinegar (raspberry)
- bbq sauce-
- 2 Heaping tbsp garlic pepper jelly
- 1 tbsp orange juice
- 1 tsp soy sauce
- 1 tsp ketchup
Directions
- Gently lift skin enough on chicken to season under the skin. Rinse chicken to get any lose fat or blood off of it.
- Sprinkle minced garlic, place one - two sprigs of rosemary under skin, and sprinkle thyme.
- spritz chicken with balsamic vinegar . Refrigerate for 1 hour.
- Combine pepper jelly, orange juice, soy sauce, ketchup in a small bowl.
- Separate in two small bowls (If you need more after applying to chicken you can add to one bowl, other bowl for table serving)
- preheat grill to 300 degrees Fahrenheit
- Do not put bbq sauce on chicken till you flip it. Grill chicken for 10 min on low heat checking that it does not flare up.
- Turn chicken.
- Apply bbq sauce to chicken. Two minutes before removing from grill turn chicken and apply bbq sauce on chicken.
- Close lid and allow to set on chicken. Before plating remove rosemary. Sever with reserved bbq sauce for dipping.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 22g | |
| Recipe makes 4 servings | |
| Calories 37 | |
| Calories from Fat 7 | 19% |
| Total Fat 0.82g | 1% |
| Saturated Fat 0.37g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 179mg | 7% |
| Potassium 95mg | 3% |
| Total Carbs 7.94g | 2% |
| Dietary Fiber 2.4g | 8% |
| Sugars 2.7g | 2% |
| Protein 0.6g | 1% |
