Chicken with Peri-Peri Sauce

Title:
Chicken with Peri-Peri Sauce

Yield:
4 Servings

Categories:
Barbeque,
Low-Fat,
Chicken




Ingredients:





   1/4 c  Fresh lime juice


     2 tb Cider vinegar


   1/2 ts Paprika


   1/4 ts Angostura bitters


     1 ts Hot pepper sauce; to taste


     2    Cloves garlic


     1 lb Chicken breast






 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;http://www.wctravel.com/lowfat/recipes.txt


 


 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 


 


 Recipe by: Low-Fat Lifestyle Forum Posted to MC-Recipe Digest V1 #760 by


 Badams 
on Aug 25, 1997