Wine & Dine With the Wildcats – Grilled Jalapeño Chicken by Matt Mayne

hi everyone welcome back to anotherepisode of wine and dine into theWildcats my name is Matt today I’ll betaking you through one of my summerfavorites grill jalapeno chips so forthis recipe we only need a fewingredients it’s very simple for thejalapeno sauce we’re gonna have dicedjalapenos Greek yogurt plain Greekyogurt a bunch of cilantro the juice ofone lime salt pepper olive oil and ofcourse your chicken breasts so I havetwo fairly large chicken breasts herefor this recipe I’m gonna take them andjust have them so I can get at leastfour portions out of this so you’regonna take your chicken breast and witha knife you’re just gonna go on a sideangle right through the middle of thechicken breast just slicing it right inthat just like thatand then you have barely two even piecesof your chicken breast at this point youjust want to trim your chicken breasts alittle to get some of that excess fatoff we’re not going to need that andwhile we’re cooking and then the nextstep after we’re done here is we’regonna pound it down so that our chickenis nice and even that way when it’scooking this part isn’t done before thispart in this part isn’t done before thispart and it’ll come out with just andperfectly even cooked chicken breast soonce you have one of your breasts havewe’re just gonna give it some simpleseasoning so we have some salt[Music][Music]should have seasoned no pepper again andthen it’s gonna go straight into aplastic bag so that we and pound it outand again to the thickness that it needsto be so we have our chicken in our bagI threw some olive oil in there just sothe chicken doesn’t fall apart whenwe’re tenderizing it at this point youwant to grab a meat tenderizer to findout your meat if you don’t have that youcan grab the next best thing my tracerweapon is a baseball bat so we’re gonnagive this a couple of times to get itdown to where you want to be but I wouldneed it and we should be good there okayso for our jalapeno sauce we’re simplyjust gonna put all of our ingredientsinto a blender so we’re gonna start offwith a four ounce can of diced jalapenowe’re gonna do about half a cup of plainGreek yogurt we’re gonna go with just abunch of cilantro fresh cilantro rightin and the juice of one winethen just a little salt and pepper andwe’ll pull this up a little bitand once you’re done are posted up youshould have a nice smooth consistencyand a nice green color like this andthis is ready to go into the fridgeuntil were grilling our chicken so at agrill station we have our grill our twopreheated oiled and ready to go we got apair of tongs our chicken our jalapenosauce and a brush for the sauce fromhere you’re just going to take yourchicken lay right down on the hot grillsince these pieces are so thin they’reonly gonna take around and say threeminutes on the grill each side so afterabout three minutes you’re gonna givethese a flip and get the other side sowe’re coming up on about three minuteson the other side here so we’re gonna goahead just dip our brush they lean tothe sauce and we’re gonna give this topside of the chicken a little brush coatthem nice and wellwe got our sauce on you been on for alittle bit we’re gonna give those a flip[Music]we’re gonna sauce up the other side realquick so let’s chickens finish I’m gonnatake it right off the grill just don’tmind her chicken should be cooked to aninternal temperature of 165 degreesthat’s how you know it’ll be done andwe’ll bring them back inside to cut themup so our chicken just came off thegrill here and we’re gonna give it aquick slice up before later[Music]and there we have our final product of agrilled jalapeno chicken a great recipeto share with your family and friendsthanks for joining us on this episode ofwine and dine with the Wildcats we’llsee you next week[Music]