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Flavourful Chicken
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la sante


  • 1 3 lb (1.4 kg). chicken, butterflied
  • 2 tbsp (30 ml) jalapeno pepper, chopped
  • 2 tsp (10 ml) garlic, chopped
  • 3 tbsp (45 ml) olive oil
  • 1/4 cup (60 ml) lemon juice
  • 1/4 cup (60 ml) cider vinegar
  • 1 tbsp (15 ml) paprika
  • 1 tbsp (15 ml) hot pepper sauce
  • Combine jalapeno and garlic in food processor.
  • Add oil, lemon, vinegar, paprika, hot pepper and puree until smooth.
  • Poke chicken and coat with half of marinade.
  • Reserve remainder of marinade for dipping
  • Cover and refrigerate 12 hours.
  • Remove from marinade and grill bone side down.
This is wonderful. Enjoy!

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