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This grilled chicken looks fancy but couldn’t be easier, made possible by the addition of a strawberry-jalapeno fruit spread.
When it comes to jams, jellies, and other such fruit spreads you probably don’t use them beyond toast and PB&J but I’m here to tell you that the possibilities are endless! Exhibit A, this chicken dish was made with a new product from Smucker’s that I picked up at Walmart, Fruit & Honey Strawberry Jalapeno Fruit Spread. As the name suggests it’s naturally sweetened with honey making it a “better for you” product.
I used the fruit spread in two different ways in this dish. First I made a salsa made with avocado, strawberries, jalalpeno, lime, cilantro, and a bit of the fruit spread. I could’ve just stopped there and scooped it up with tortilla chips but I restrained myself. I then proceeded to make a glaze for the chicken out of just the spread and lime juice, which was spread on each chicken breast as they cooked on the grill. The honey in the spread made caramelized grill marks to die for.
In addition to the strawberry jalapeno fruit spread that I used, there’s also blueberry lemon, concord grape, strawberry, and triple berry. Which flavor would you most like to try and what would you make? I think a beverage of some sort would be fun. Click HERE to earn $1.00 off Smucker’s Fruit & Honey Fruit Spread.
Three years ago: Good ‘n’ Nutty Ice Cream Sandwiches
GRILLED CHICKEN WITH STRAWBERRY-JALAPENO SALSA
1 avocado, peeled, cored and diced
8 oz. strawberries, hulled and diced
1 jalapeno, seeded and diced
1 lime, juiced
2 Tbsp chopped fresh cilantro
2 Tbsp Smucker’s Fruit & Honey Strawberry Jalapeno Fruit Spread
1/4 cup Smucker’s Fruit & Honey Strawberry Jalapeno Fruit Spread
1 lime, juiced
Salt and pepper, to taste
4 boneless, skinless chicken breasts (about 1-1/2 lb.)
- In a large bowl, thoroughly mix avocado, strawberries, jalapeno, lime juice, cilantro and fruit spread. Cover and chill in the refrigerator at least 15 minutes.
- Preheat a grill over medium-high heat (about 425-450 degrees).
- In a small saucepan over medium-low, heat fruit spread and lime juice until melted. Season with salt and pepper to taste. Remove from heat.
- Season chicken on both sides with salt and pepper. Brush grill grates lightly with oil then place chicken on the grill and brush with glaze. Cook until center registers 160-165 degrees on an instant read thermometer, about 4 minutes per side.
- Serve chicken topped with spoonfuls of salsa.
Source: Adapted from my Avocado Fruit Salsa with Cinnamon Tortilla Chips.