This grilled chicken is sweet and spicy and topped with a jalapeno and caramelized onions.
This is a grilled chicken recipe, but every time I have made it, it was the dead middle of winter in up-upstate New York. So I had always made it in the skillet, but it works out alright in the end because you also have to use the skillet for the onion sauce anyways.
What you need:
- Cooking spray or olive oil
- 4 chicken breasts
- Salt and pepper
- Salt-free roasted garlic seasoning (McCormick)
- 1 tbsp. olive oil
- 1 cup thinly sliced onion
- 2 jalapeno or serrano peppers, seeded and minced
- 2 tbsp sugar
- 1 cup chicken broth, divided
- 2 bay leaves
- 2 tsp cornstarch
- 2 tbsp chopped fresh parsley leaves (optional)
- Season chicken on both sides with salt and pepper.
- Coat grill with nonstick spray or add a Tbsp. of olive oil to a skillet. Cook chicken until done.
- In a skillet (you can use the same one if you cooked chicken in a skillet), heat 1 Tbsp. olive oil over medium-high heat. Add onion, pepper, and sugar to skillet. Cook for 5 to 7 minutes, stirring occasionally until golden brown.
- Add 3/4 cup chicken broth and bay leaves. Simmer for 5 minutes.
- In a small bowl, combine 1/4 cup chicken broth and 2 Tbsp. cornstarch until cornstarch dissolves.
- Add cornstarch mixture to skillet and bring to a boil. Then reduce heat and cook for 5 to 7 minutes until it thickens.
- Remove pan from heat and remove bay leaves.
- Serve chicken topped with onion sauce and fresh parsley, if desired.