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Grilled Avocado and Spicy Honey-Glazed Chicken Recipe
A spicy honey glaze accents these juicy grilled chicken breasts and grilled Hass Avocados, served with baby peppers.
Prep Time:
1 hour, including 45 minutes to marinate
Cook Time:
25 minutes
Total Time:
1 hour and 25 minutes
Re-Calculate: Ingredients
Ingredients:
- 1 lemon, juiced
- 1/2 onion, quartered
- 2 Tbsp. soy sauce
- 1/2 red bell pepper, seeds and membranes removed, quartered
- 4 boneless, skinless chicken breasts
- 1/2 cup honey
- 2 Tbsp. dry sherry
- 1 Tbsp. ground Aleppo pepper** or cayenne pepper, or less to taste
- 1 (12-oz.) package sweet mini bell peppers
- Olive oil cooking spray
- Garlic salt and pepper, to taste
- 2 ripe, Fresh Hass Avocados, seeded and peeled
- 1 lemon, juiced
Instructions:
- In a blender, purée lemon juice, onion, soy sauce and red bell pepper until smooth. Pour into a 1-gallon-size zip top plastic bag or large shallow dish. Add chicken breasts, turning to coat. Marinate for 45 minutes.
- In a small pan over medium heat, combine honey, garlic and sherry. Stir in Aleppo pepper a little at a time until desired heat level is reached. Set aside. The glaze will thicken as it cools.
- Heat the grill to medium heat. Remove chicken breasts from marinade and discard excess marinade. Grill chicken on both sides until cooked through. (Cooking time will vary based on the heat of the grill and the thickness of the chicken.) Lightly glaze the chicken on all sides with the reserved honey glaze and remove from the grill. Tent with foil to keep warm.
- Meanwhile, when chicken is about half cooked, mist the mini bell peppers with olive oil cooking spray and sprinkle with garlic salt and pepper. Add peppers to the grill and cook until lightly charred on all sides and tender, about 12 minutes. (If chicken breasts are very thin, start the peppers earlier.)
- While chicken is resting, slice avocados into 4 slices per half. Sprinkle with lemon juice and place on grill. Grill slices for 2 minutes per side, and then brush them lightly with the honey glaze.
- Top chicken breasts with grilled avocado slices and place grilled mini peppers alongside. Serve with remaining honey glaze.
Nutrition Facts
View
% Daily Value*: Vitamin A 80%; Vitamin C 340%; Calcium 4%; Iron 10%
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Serving Suggestions:
Serve with grilled corn on the cob for an easy all-on-the-grill meal.
* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
**Aleppo pepper can be found at Middle Eastern markets and specialty grocers. If not available you can substitute ground cayenne pepper. Add just a little at a time to the glaze until it reaches the desired level of spiciness.
Quick Nutrition
Facts
Amount Per Serving
| Calories: | 460 |
| Total Fat: | 15 g |
| Saturated Fat: | 2.5 g |
| Trans Fat: | n/a |
| Cholesterol: | 70 mg |
| Sodium: | 790 mg |
| Total Sugars: | 38 g |
| Protein: | 31 g |
Category:
Entree
Beverage Pairing:
Delicious with a chilled wheat beer. 
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