Chicken Breasts - Maple-Chile-Glazed Grilled Breasts

By á-47

Ingredients

• 4 (6 oz) chicken breasts, boneless, skinless
• 2 tea. salt
• 1 tea. pepper
• 4 tea. olive oil
• 1 cup Maple-Chile glaze
• MAPLE-CHILE GLAZE
• 1/3 cup hot pepper jelly
• 1 tea. smoked paprika
• 1/2 cup maple syrup
• 1/3 cup oil

Preparation

Step 1

MAPLE-CHILE GLAZE:
In heavy saucepan, bring jelly to a simmer until it has dissolved. Remove from heat an cool to room temperature. In a blender or food processor, combine the jelly, smoked spanish paprika, maple syrup and oil. Process until the ingredients are blended. Store in refrigerator until ready to use. (can be made ahead and kept in fridge 3 weeks - to use after refrigerating, warm it over medium heat, stirring occasionally)

CHICKEN:
Preheat grill. Season chicken with salt and pepper and drizzle with olive oil.

Cook chicken for 4 minutes. Rotate each piece 45 degrees and cook 4 additional minutes. Turn the chicken over, brush each breast with glaze, and cook for another 4 minutes on the second side, or until just cooked through. Transfer to serving plates.