Grilled Avocado and Spicy Honey-Glazed Chicken

Prep Time: 1 hour, including 45 minutes to marinate

Cook Time: 25 minutes

Total Time: 1 hour and 25 minutes

A spicy honey glaze accents these juicy grilled chicken breasts and grilled Hass Avocados, served with baby peppers.

Category: Entree

Re-Calculate: Ingredients

serves:

  | 

Ingredients

• 4 4 4boneless, skinless chicken breasts
• 2 2 2ripe, Fresh Hass Avocados, seeded and peeled
• 1 1 1lemon, juiced
• 1 1 1(12-oz.) package sweet mini bell peppers
• Olive oil cooking spray
• Garlic salt and pepper, to taste

Marinade

• 1 1 1lemon, juiced
• ¹/₂ .5 .5onion, quartered
• 2 2 2Tbsp. TABLESPOON_USVolumesoy sauce
• ¹/₂ .5 .5red bell pepper, seeds and membranes removed, quartered

Spicy Honey Glaze

• ¹/₂ .5 .5cup CUP_USVolumehoney
• 1 1 1clove garlic, mashed
• 2 2 2Tbsp. TABLESPOON_USVolumedry sherry
• 1 1 1Tbsp. TABLESPOON_USVolumeground Aleppo pepper** or cayenne pepper, or less to taste

Instructions

1. Heat the grill to medium heat (for a charcoal grill you should be able to hold your hand over the grill for about 6 seconds). Remove chicken breasts from marinade and discard excess marinade. Grill chicken on both sides until cooked through. (Cooking time will vary based on the heat of the grill and the thickness of the chicken.) Lightly glaze the chicken on all sides with the reserved honey glaze and remove from the grill. Tent with foil to keep warm.
2. Meanwhile, when chicken is about half cooked, mist the mini bell peppers with olive oil cooking spray and sprinkle with garlic salt and pepper. Add peppers to the grill and cook until lightly charred on all sides and tender, about 12 minutes. (If chicken breasts are very thin, start the peppers earlier.)
3. While chicken is resting, slice avocados into 4 slices per half. Sprinkle with lemon juice and place on grill. Grill slices for 2 minutes per side, and then brush them lightly with the honey glaze.
4. To serve, top chicken breasts with grilled avocado slices and place grilled mini peppers alongside. Serve with remaining honey glaze.

Marinade

1. In a blender, combine lemon juice, onion, soy sauce and red bell pepper. Purée until smooth. Pour marinade into a 1 gallon-size zip top plastic bag or large shallow dish.
2. Add chicken breasts to the marinade, turning to coat. Marinate for 45 minutes.

Glaze

1. In a small pan over medium heat, combine honey, garlic and sherry. Stir in Aleppo pepper a little at a time until desired heat level is reached. Set aside. The glaze will thicken as it cools.

Serving Suggestions:

Serve with grilled corn on the cob for an easy all-on-the-grill meal.

Beverage Pairings:

Delicious with a chilled wheat beer.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

**Aleppo pepper can be found at Middle Eastern markets and specialty grocers. If not available you can substitute ground cayenne pepper. Add just a little at a time to the glaze until it reaches the desired level of spiciness.

Posted via email from WellCare