Recipe - Chicken With Peri-Peri Sauce

One fourth cup Fresh lime juice
2 tablespoon Cider vinegar
One half teaspoon Paprika
One fourth teaspoon Angostura bitters
1 teaspoon Hot pepper sauce; to taste
2 Cloves garlic
1 pound Chicken breast

Combine the lime juice, vinegar, paprika, bitters and hot pepper sauce in a
glass baking dish. Wearing kitchen gloves, split the jalapeno pepper,
remove seeds. Mash the peppers with the garlic into a smooth paste using a
mortar or an electric spice grinder. Add the paste to the lime mixture in
the baking dish and combine. Toss the chicken pieces and swish them in the
marinade until they are completely coated. Cover and let marinate overnight
in the refrigerator. Remove the chicken from the marinade and grill or
broil until cooked through and burnished, about 20 minutes on each side.
Baste frequently with the marinade. If the chicken looks like it is
beginning to burn, move it farther away from the heat source. Serve hot
with chilled orange sections and plenty of napkins.

Source: LowFat Lifestyle Forum;http://www.wctravel.com/lowfat/recipes.txt

Nutrition Facts

Amount Per Serving: Calories 183 Calories from Fat 64. Percent Total
Calories From: Fat 35%, Protein 60%, Carbohydrate 5% Totals and Percent
Daily Values (2000 calories): Fat 7g, Saturated Fat 2g, Cholesterol 76mg,
Sodium 66mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein
27g, Vitamin A 260 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units

MasterCook formatted by Brenda Adams adamsfmle@sprintmail.com

Recipe by: LowFat Lifestyle Forum Posted to MCRecipe Digest V1 #760 by
Badams adamsfmle@sprintmail.com on Aug 25, 1997