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Ingredientes
- 1 lb Chicken breasts without skin
- 1 tsp Whole cloves
- 1 tsp Peppercorns
- 1/2 c. Cider vinegar
- 1/2 c. Soy sauce, low sodium
- 2 Tbsp. Extra virgin olive oil
- 1/4 c. Red wine
- 1/4 c. Brown sugar
- 1 lrg Spanish onion, minced
- 1/4 c. Scallions (white and green parts), minced
- 1 Tbsp. Jalapeno pepper, minced
- 1/2 tsp Grnd allspice
- 1/2 tsp Grnd nutmeg
- 1 tsp Thyme
- 1/4 tsp White pepper
- 1/4 c. Lime juice
Direcciones
- Prepare marinade:Crush whole cloves and peppercorns in a spice grinder or possibly coffee grinder.
- (Blender might work, too). Combine with all remaining ingredients, except chicken in a blender or possibly food processor. Blend till the marinade is thick and smooth, with no chunks in it.
- Place the chicken in a non-metal container. A glass bowl is good; so are ziplock bags. Pour the marinade over the chicken. (Instead of individual breasts, I used skinless chicken tenders, that I buy frzn by the large bagful at a warehouse store). Marinate, refrigerated, for 8 hrs or possibly overnight.
- Remove the chicken from the marinade. Throw away the marinade. Cook the
- chicken on a grill 6 min on each side, or possibly till there is no trace of pink inside. Or possibly, cook in a lightly-oiled cast iron pan over high heat. (You could broil it in the oven, too.)
- Slice into strips before serving, if you wish. NOTES I found this recipe only mildly spicy. Next time I would use more jalapeno (about 1 entire pepper). The recipe can also be made with lean beef, and would probably be very good which way.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 228g | |
| Recipe makes 4 servings | |
| Calories 254 | |
| Calories from Fat 71 | 28% |
| Total Fat 8.02g | 10% |
| Saturated Fat 1.32g | 5% |
| Trans Fat 0.02g | |
| Cholesterol 43mg | 14% |
| Sodium 1121mg | 47% |
| Potassium 410mg | 12% |
| Total Carbs 23.02g | 6% |
| Dietary Fiber 1.6g | 5% |
| Sugars 16.06g | 11% |
| Protein 19.41g | 31% |
