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Great flavor...
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MARINADE: |
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2/3 cup |
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unsweetened
pineapple juice |
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1/3 cup |
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tequila |
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2 Tbs |
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dark brown
sugar, packed |
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2 Tbs |
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achiote
paste |
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2 Tbs |
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ketchup |
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1 Tbs |
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fresh lime
juice |
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1 Tbs |
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habanero hot
sauce |
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1 Tbs |
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soy sauce |
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2 cloves |
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garlic,
minced
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CHICKEN: |
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4 breasts |
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chicken,
trimmed of fat (about 2 lbs.) |
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salt and
pepper to taste |
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1 |
In a 13x9-inch pyrex
pan, stir together marinade ingredients. Add chicken
breasts and marinate at room temperature for about 30
minutes, turning once or twice. |
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2 |
Meanwhile, heat
grill to medium-high. When grill is ready, lightly oil
the rack. |
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3 |
Remove chicken from
marinade and place chicken on rack. Close grill, basting
often with reserved marinade until it is used up, and
turning the breasts every 2 minutes. Continue to grill
for at least 2 minutes after the marinade is used up,
turning the breasts once, until just done through while
remaining juicy. Total grilling time should be about 8
minutes. |
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4 |
Transfer chicken
breasts to a cutting board and let them rest for 3 to 4
minutes. |
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5 |
Across the grain and
at a slight angle, carve chicken breasts into thin
slices. Season to taste with salt and pepper and serve
hot or warm. |
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Servings: 4 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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365.13 |
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Calories From Fat (8%) |
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28.74 |
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% Daily Value |
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Total Fat
3.02g |
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5% |
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Saturated Fat 0.79g |
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4% |
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Cholesterol
136.88mg |
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46% |
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Sodium
483.41mg |
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20% |
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Potassium
733.56mg |
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21% |
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Carbohydrates
15.63g |
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5% |
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Dietary Fiber 0.24g |
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1% |
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Sugar 14.13g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
15.39g |
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Protein
55.12g |
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110% |
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MyPoints 7.5 |
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Cooking Tips |
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*Look for achiote paste and
habanero hot sauce in the Latin aisle of your grocery store, or
in Latin markets. |
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Recipe Source |
| Modified
from The Southwestern Grill |
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