Chicken with peri-peri sauce
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Chicken with peri-peri sauce
  Chicken    Low Fat    Sauces  
Last updated 10/4/2011 8:13:48 PM. Recipe ID 42941. Report a problem with this recipe.
]ks۶\ m E3q$vN6DBlIP](YvS4E/p, ::c2qD^{t8oy1=~BIVǯBfڬY{Iw)67 GmB:}8J-~_s0nDLYs88$ف Q","TY{(|,"bWfVEf0$⼒m$hQݪ"W5*9xOZ̼$JlՃ_׽zÃt7&,BX*w+;r6AZ^0J$ɸ`yN 4e"fd6~ݻYˈ{yRGBchƧ,a"Tp)HX5T7 "\EN> IxP'mkK!"y&c`o>pxLS7Uly,P%d~P/=UR]Eb,zT?:R5DH2E?Jt:Tȵys@5aL~~g/F( u>_F?)EO,,kVM=5f!4"Z?_5N^M^w]z:v-NϟІ~c^7'#N/Z/l6 w/䣧/Ogt~kӳ);<=sΞ=ms)kc>zQy{/Nz35Ҍ'R u#IF?& |sܢМJuzSS~eIGnE2wKbvhPN< /uTz~gb6?}wT[oZw\.rgG`wJ2P<ys`ټ%ُQWKwgHsʉ|N A5hgO%8VgwGiҴZ!q.jKUCxfS4}~ӋW?=( 0ʘGJZBԽ?:E"1?z<,^kR U-bstKͨr3PKy3 !'7s8gWL}Ğ[ @ xL˛'"dfZ*b,,7ӋesSrT$Z%!9W[4!".w`,/Swg" 36..҄-/ІciE|y~e;<{ "}8|yvξ&o>)-o+V&pCI\VAtGOu#`B'p%.5bA--E ?99F,DP8SCa=v2(gMAN-N~=]T9U9pfڀ $ȽNJ. ŬV";e]7Ԧtﷶo1hhȋ|\`A:Tq;:οۀ\D<$t?Q!+siIyc32"u:'m.)E dh3Λ>*Dvi;"2oz2]әJ!6}تf&*q"j~eRZ6[V)+*Sn\%+ L\;"%bDNu GZyzHa=Xn"lO k:j8ZT W}&|(TqgI*@j=N_;(j=QRdOp- PV]: #6fIxg6 u.K 7q8?GU{94>$kIe3arZ/bFtZ#^뽀~5|E;+!߆YϠg[GMW|&-Y{̈́V:sstM[4jSlr"Y=XG^ TU-iku1x@ J 2NSv_9gS_IDo˷>`2\m;*:?9H,bNɽ}H2#y RtU 1J8ms$.'E.چ+ll,2ζ[s|z o{VgM`ntlyæzW{N,Ky3h4ݍ~\N%[OC4?``Bs6\90qa\oh)}X4O70el&м t])1g,W d1"5!L,LmX >†:iFC`83eIgSK Y}imDxbhZiT9Wľ#P|b 'ͯR&Zh ` rFLZj H Sii@q}E6 @՗D]@l7d+r>6c,#:>Br452&-$;6G&@Z6ND&fm9>D!SAi yp H> N}4i(l!oZe36l#&dp׈f"4I&mZaF,ug&cz/dl| D6˨H9ă -wPߴta3A=[M4뀍gFV^-1͠O+W&c (r#iiB?3,1|! \j^OkbM7&gaƣL2m0M0_N mHLb\&,J qn -mv%7ݱ.y^d ^„o۶ qRXTH&8L:=TLg m|XF`Z"a&:2X@9bģ ME"L m#cqiAhPCtl{_f L)|43no0%Eq>ikiANVs<4/)OL 𩈸4ʮk!I31 Mô*f#_t{k ^B!ݮu4EL['&PZGe X'LL H8x޶V Yf3Au?'@lF(,c/m3{iL YYz?g_iCs=&\m&2ilc)G2ѲyvQ2%R鴾}Kv! is.r8gG&V@ˉwPhvF>'B}O&F[:e:V02۷p p>DA M#|g}7amjٌK #ls@(Jijq07ֱ‡gKxg(~6Z2.Ӂ~&GFݠ2n:j۲!93wZ@[ufj7FӮljdFjP!!]}n} ay\샶jH߱Fm}ce[ObvY ^HjGY}{HYjG5B䜼e9R"kMil54ʆmi)8ǵeXޱw!



 
      Title: Chicken with peri-peri sauce
 Categories: Bbq, Low-fat, Chicken
      Yield: 4 Servings
 
    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.
  




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Recipe ID 42941 (Apr 03, 2005)

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