Tequila-Jalapeno Chicken

Yield: 4 servings
Source: Weight Watchers Website
WW Comments: Serve this spicy Southwestern-style dish with a large salad on the side. Alternatively, you could toss some peppers, eggplant or zucchini onto the grill with the chicken.
Amy's Comments: Well, WW has a winner with this recipe. I used 2 jalapenos from my abundant plant out back and did NOT get rid of the seeds (it was just the right heat, not spicy at all). I marinated this about 8-9 hours in the fridge and it made for a very tender and moist chicken. Flavorful and easy to put together = a winner in my book! Served with grilled veggies that I put a little olive oil, salt, and pepper on! YUM!

INGREDIENTS:

1/4 medium onion(s), white, chopped
2 tsp olive oil
1/4 cup fresh lime juice
1 fl oz tequila, about 2 tbsp
4 large garlic clove(s), minced
1 tsp unpacked brown sugar
2 Tbsp water
1/2 tsp table salt
1 medium jalapeno pepper(s), seeded and diced
1 pound uncooked boneless, skinless chicken breast(s), four 4-oz pieces

INSTRUCTIONS:

  1. Puree onion through to pepper in a blender until smooth. Marinate chicken breasts for at least 1 hour. They can be marinated for several hours, if desired.
  2. Heat grill. Pat excess marinade off chicken and grill until cooked through, about 4 minutes per side.
  3. Serve with a fresh garden salad.

NUTRITIONAL INFO:

H.U: 4 per serving

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