Source:

la sante

Serves/Makes:4

Ingredients

• 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

Preparation

• 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.

Comments

This is wonderful. Enjoy!