Chicken with peri-peri sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Fresh lime juice |
| 2 | tablespoons | Cider vinegar |
| ½ | teaspoon | Paprika |
| ¼ | teaspoon | Angostura bitters |
| 1 | teaspoon | Hot pepper sauce; to taste |
| 2 | Cloves garlic | |
| 1 | pounds | Chicken breast |
Directions
Combine the lime juice, vinegar, paprika, bitters and hot pepper sauce in a glass baking dish. Wearing kitchen gloves, split the jalapeno pepper, remove seeds. Mash the peppers with the garlic into a smooth paste using a mortar or an electric spice grinder. Add the paste to the lime mixture in the baking dish and combine. Toss the chicken pieces and swish them in the marinade until they are completely coated. Cover and let marinate overnight in the refrigerator. Remove the chicken from the marinade and grill or broil until cooked through and burnished, about 20 minutes on each side.
Baste frequently with the marinade. If the chicken looks like it is beginning to burn, move it farther away from the heat source. Serve hot with chilled orange sections and plenty of napkins.
Source: Low-Fat Lifestyle Forum; Nutrition Facts
Amount Per Serving: Calories 183 - Calories from Fat 64. Percent Total Calories From: Fat 35%, Protein 60%, Carbohydrate 5% Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 2g, Cholesterol 76mg, Sodium 66mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 27g, Vitamin A 260 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units MasterCook formatted by Brenda Adams <adamsfmle@...> Recipe by: Low-Fat Lifestyle Forum Posted to MC-Recipe Digest V1 #760 by Badams <adamsfmle@...> on Aug 25, 1997