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Jalapeno Grilled Chicken

"I've had this recipe for years, so it's long been a family favorite. The jalapeno stuffing adds some spice to ordinary grilled chicken."
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1 h servings
Original recipe yields 8 servings

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  1. In a bowl, combine the peppers, 1/3 cup lemon juice, parsley, garlic, rosemary and thyme. Gently stuff pepper mixture under the skin of each chicken breast. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Combine the broth, pepper, lemon peel and remaining lemon juice; pour over chicken. Cover and refrigerate for at least 6 hours. Drain and discard marinade. Place chicken skin side up on grill. Grill, covered, over medium heat for 45 minutes or until juices run clear, turning once.


  • When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.


Read all reviews 4
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This dish was just so-so. I can't put my finger on it, but it really seemed like it needed something else. The rosemary was overwhelming to both my husband and I. We actually ended up removin...

I used boneless/skinless chicken instead. I butterflied each breast and rolled it up with the stuffing and continued with the recipe, nice twist on an ordinary dish!!

gave excellent flavor to the chicken. a bit too hot to eat the jalapeno stuffing mix so ended up scrapping it out. the chicken left overs mixed with some left over mango salsa from another recip...

I really like this recipe. The herbs and jalapeno infused the chicken with a delicious flavor. Also the breasts were very tender. Good recipe for those concerned with low fat.