Ingredients
4 to 8 jalapeno peppers, seeded and chopped or 1 can (4 ounces) chopped green chilies2/3 cup lemon juice, divided1/4 cup minced fresh parsley or 1 tablespoon dried parsley flakes6 to 10 garlic cloves, minced2 teaspoons dried rosemary, crushed2 teaspoons dried thyme8 bone-in chicken breast halves (8 ounces each)2/3 cup chicken broth2 teaspoons pepper1/2 teaspoon grated lemon zest
Preparation
In a small bowl, combine the peppers, 1/3 cup lemon juice, parsley, garlic, rosemary and thyme. With fingers, carefully loosen skin from the chicken breasts; gently stuff pepper mixture under the skin of each chicken breast.
Place in a greased 13x9-in. baking dish. Combine the broth, pepper, lemon zest 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. Place chicken skin side up on grill. Grill, covered, over medium heat for 12-14 minutes. Turn and grill 12-14 minutes longer until a thermometer reads 170°.
