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Keto Dinner

Jalapeno Grilled Chicken

Grilling season is all about big, bold flavors, and this jalapeno grilled chicken brings the heat in the best way possible. I love how the fresh jalapenos mingle with zesty lemon and fragrant herbs, creating a marinade that transforms simple chicken into something special. It’s a staple keto dinner at our place, especially on warm evenings when the grill is fired up.

15 min Prep time 45 min Cook time 60 min Total time 8 Servings 350 Calories
Jalapeno Grilled Chicken

Ingredients

  • jalapeno peppers, seeded and chopped
  • /3 cup lemon juice, divided
  • /4 cup minced fresh parsley
  • cloves garlic, minced
  • teaspoons dried rosemary, crushed
  • teaspoons dried thyme
  • bone-in chicken breast halves
  • /3 cup chicken broth
  • teaspoons pepper
  • /2 teaspoon grated lemon peel

Instructions

  1. Step 1

    Start by seeding and chopping the jalapenos, then combine them in a bowl with 1/3 cup lemon juice, parsley, garlic, rosemary, and thyme. Gently lift the skin of each chicken breast and stuff the mixture underneath, spreading it evenly. Arrange the breasts in a greased 9x13 baking dish. In a separate bowl, whisk the chicken broth, pepper, lemon peel, and the remaining lemon juice

  2. Step 2

    pour this over the chicken. Cover and refrigerate for at least 6 hours—overnight is even better for deeper flavor. When ready, drain and discard the marinade. Heat your grill to medium and place the chicken skin-side up. Cover and cook for about 45 minutes, turning once halfway through, until the internal temperature hits 165°F and the juices run clear. Let the chicken rest for a few minutes before serving to lock in all those savory juices.

Chef's Tip

Marinating overnight really lets the jalapeno and herb flavors meld into the chicken. I also recommend letting the meat sit at room temperature for 15 minutes before it hits the grill—this small step helps it cook more evenly and stay tender.

Storage Tips

Leftovers keep well refrigerated for up to 4 days in a sealed container. To reheat, place under the broiler for a few minutes to revive the crisp skin, or slice and serve atop a fresh keto taco salad.

Variation Tips

If you’re not a fan of spice, substitute the jalapenos with chopped green bell peppers. As a side, I love a simple arugula salad with lemon vinaigrette—it balances the richness perfectly. For extra flavor, try sprinkling crumbled cotija cheese over the finished chicken.

Frequently Asked Questions