Yield: 1 servings
| Measure | Ingredient |
|---|---|
| Marinade | |
| 1 | Bottle Jamaican Pickapeppa Sauce |
| ½ teaspoon | Paprika |
| ½ teaspoon | Cumin |
| 2 tablespoons | Lemon-pepper seasoning; (a mixture of lemon |
| ; juice, black | |
| ; pepper, and citrus | |
| ; zest made by | |
| ; McCormick or | |
| ; Lawry's) | |
| 2 tablespoons | Orange juice |
| 2 tablespoons | Key lime juice |
| 1 | Red pepper; large diced |
| 1 | Yellow pepper; large diced |
| 1 | Green pepper; large diced |
| 1 large | Vidalia onion; cut into eights |
| Bacon fat | |
| 1 can | Stewed Mexican tomatoes; (stewed tomatoes |
| ; seasoned with | |
| ; pimientos) | |
| ; (18-ounce) | |
| 4 | Whole skinless; boneless chicken |
| ; breasts |
1. Mix marinade ingredients. Add a splash (about 2 tablespoons) of the lemon-pepper, orange juice and key lime juice to taste. (You can be heavy-handed with this.) Marinate the chicken overnight.
2. Place cut peppers and onion in a saucepan. Saute with bacon fat (olive oil also works), add stewed tomatoes and simmer.
3. Grill chicken 8 to 10 minutes on medium heat.
4. Remove from grill. Chop into small pieces. Pour on marinade, cover with tomato-pepper-onion sauce.
5. Serve with beans, rice, jalapeño and jack and sharp cheese.
Serves 8
Copyright 1998 John Madden's Ultimate Tailgating.
Converted by MC_Buster.
NOTES : From John Madden's Ultimate Tailgating Recipe by: Good Morning America Converted by MM_Buster v2.0l.