Garlic Jalapeno Chicken

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people


  • 4 large jalapeno peppers de-seeded and roughly chopped
  • 4 cloves garlic peeled
  • 3 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1/4 cup unsweetened canned coconut milk
  • 2 tablespoons unsweetened shredded coconut
  • 1 tablespoon raw honey
  • 4 boneless skinless chicken breast halves


  • DO AHEAD TIP: Marinate chicken overnight or for at least 4 hours (see recipe).
  • In a food processor, combine all ingredients except chicken; pulse until smooth.
  • Place chicken in a large zipper-topped bag; pour jalapeno mixture on top, seal bag and refrigerate overnight or for at least 4 hours.
  • Preheat indoor or outdoor grill to MEDIUM-HIGH.
  • Remove chicken from marinade, discarding marinade and bag; grill chicken for 6 to 9 minutes per side or until cooked through.


SERVING SUGGESTION: A big salad tossed with Leanne’s Basic Vinaigrette.
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