Habanero Glazed Chicken

This is an easy glazed chicken that has a little kick...it has habanero peppers, but it's not a super spicy dish.  Want less heat?  Don't serve with the jelly on the side :)

The prep time is about 15-20 minutes with about 12 minutes of grilling, but allow 4-8 hours for marinating.

INGREDIENTS 

MARINADE

 2 habanero peppers, seeded and chopped (wear gloves)
1/2 cup of orange juice
1/4 cup extra-virgin olive oil
1 to 2 teaspoons of salt

Mix the marinade and set aside.

CHICKEN

2 pounds of boneless, skinless chicken breasts
2 teaspoons of salt
2 teaspoons of pepper
2 teaspoons of garlic powder
3 tablespoons of habanero pepper jelly (Need a recipe?  Check this one out:  Jelly Recipe...you can also use any hot pepper jelly) plus an additional 3 tablespoons to serve with the finished chicken

Place the chicken in a large zip-top bag.  Add the marinade and place the sealed bag in a bowl -- sometimes marinade leaks out.  Place in the refrigerator and allow to marinate for 4-8 hours, turning frequently.

Take the chicken out of the marinade and blot dry on paper towels.  Sprinkle on both sides with salt, pepper and garlic powder.  Grill over medium heat for approximately 6 minutes per side.  Spread the jelly on the top of the breast and allow to cook for about 3 minutes, flipping over briefly to finish off.  Serves 6 (about 1/2 breast per person if they are the large chicken breasts that I used)  - serve with about 1/2 tablespoon of habanero jelly if desired.