Our friend and fellow Chili-Head, Ken Alexander, taught us a thing or two about using our Hot Pepper Jellies.  Grilled chicken with a mixture of pepper jelly and mustard…we call it “ChicKEN Alexander. ”  Thanks, Ken!    

This recipe uses the following Rasta Bros. products :

Rasta Bros. Jamaican Pepper Jelly (or)
Rasta Bros. Mango Marley Pepper Jelly

Ingredients:

• 4 boneless, skinless chicken breasts
• Seasoned Salt
• 1/2 cup Rasta Bros. Jamaican Pepper Jelly OR Mango Marley Pepper Jelly
• 2 Tablespoons Stone Ground Mustard
• Sea Salt & Cracked Black Pepper to Taste

Directions:

1. Rinse chicken breasts and pat dry with paper towel.  Lightly season with seasoned salt.
2. Cook chicken over hot coals until cooked through and juices run clear.
3. Generously coat chicken with Pepper Jelly Glaze and cook for about another minute on each side.
4. Season with Sea Salt & Cracked Black Pepper to taste.

It’s just that easy.

*For a bigger Scotch Bonnet kick… add a couple splashes of Rasta Bros. Rasta Hot Sauce to the glaze.

Chi-Ken Alexander