1
4 jalapenos, or other small hot peppers
1 small onion
1/4 cup freshly squeezed lime or lemon juice
1 tsp hot pepper sauce
2 tbsp brown sugar
2 tbsp dry mustard
1 tsp dried thyme leaves
1/2 tsp salt
1/2 tsp allspice
6 halves skinless, boneless chicken breasts
Remove and discard seeds from jalapeño peppers. Place in a food processor or blender. Peel and slice onion into quarters and add. Process with an on-and-off motion until very finely chopped. Add remaining ingredients, except chicken. Process, stopping occasionally to scrape down sides, until mixture is puréed.
Arrange chicken in a single layer in a shallow dish. Spoon half of puréed mixture over top. Turn chicken and spoon on remaining mixture. Cover and refrigerate at least 1 hour, preferably overnight.
When ready to barbecue, preheat barbecue and lightly oil grill. Grill chicken, uncovered, about 10 minutes per side, until golden and springy to the touch.
Calories 164, Protein 27.5g, Carbohydrates 7.4g, Fat 2.2g, Fibre 0.4g, Sodium 275mg.
Serve these sensational fiery-hot chicken breasts over rice and beans.