Garlic-Rosemary Chicken Peppers

 
  • Cooking and Prep: 6 h 20 m
  • Serves: 16
  • No Allergens

Fun Fact:  Green and red bell peppers are actually the same variety; the red have simply been left on the vine longer to ripen and sweeten. (They're more expensive because they take longer to grow.) Mini peppers are a mutation of bell peppers that were developed in the 1990s. Each color is a different variety; they’re grown separately.

Ingredients (9)

Main ingredients

Sommelier Suggests

Start Cooking

Prepare the Chicken Peppers

  1. Prepare the marinade. In a small bowl, combine oil, salt, garlic, rosemary, lemon juice, and black pepper. Mix to combine.

  2. Place a small piece of chicken inside each mini pepper. Place in a one-gallon ziplock bag.

  3. Add marinade to bag. Marinate in refrigerator for six hours.

  4. Preheat the grill to medium. Spray the grates very well with cooking spray. Remove the peppers from the bag (discard remaining marinade). Grill for five minutes, then flip the peppers over and grill for another four minutes.



  • Bracha

    Freezer Friendly

    Would this freeze nicely
    Posted by Bracha S |August 14, 2018
    Replies:
    Chaia Frishman
    I think so. But in general I think chicken is much better fresh.
    Posted by Chaiaadmin|August 14, 2018
    0
    1
  • SE

    can you bake it?

    Can I bake it instead of grilling it? For how long?
    Posted by sROSE |August 13, 2018
    0
    0
 
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  • Bracha

    Freezer Friendly

    Would this freeze nicely
    Posted by Bracha S |August 14, 2018
    Replies:
    Chaia Frishman
    I think so. But in general I think chicken is much better fresh.
    Posted by Chaiaadmin|August 14, 2018
    0
    1
  • SE

    can you bake it?

    Can I bake it instead of grilling it? For how long?
    Posted by sROSE |August 13, 2018
    0
    0

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