Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 10 \N | Chicken breasts without skin |
| ½ cup | Vegetable oil |
| 2 teaspoons | Chili powder |
| 2 teaspoons | Garlic powder |
| 2 teaspoons | Onion salt |
| 2 teaspoons | Basil |
| 2 teaspoons | Thyme |
| 2 teaspoons | Vegetable seasoning |
| 2 teaspoons | Crushed red pepper |
| 2 teaspoons | Cumin |
| 2 teaspoons | Coriander |
| 2 teaspoons | Ginger |
| 2 teaspoons | Black pepper |
| 1 teaspoon | Cinnamon |
| 1 teaspoon | Ground cloves |
| 1 teaspoon | Allspice |
| 1 teaspoon | Cayenne |
| 1 teaspoon | Salt |
| ¼ cup | Sugar |
| 1 \N | Onion; diced |
| 1 \N | Green pepper; diced |
From: K Bradley <73207.1132@...> Date: Wed, 8 May 1996 17:35:26 -0400 (EDT) Recipe by: Billy Jack's Pound chicken to tenderize. Mix onion, green pepper, oil, sugar and seasonings in bowl with chicken. Co and refrigerate for four hours or overnight. Grill until just done. Do not overcook.
Accompany with salsa, red chile sauce, pineapple-jicama relish or any sauce of choice.
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