This chicken has a delicious bite - thanks to the chipotle peppers (smoked jalapeños), which are available canned in adobo sauce in the Mexican section of many grocery stores and specialty food shops. If you can't find them, use 1 jalapeño pepper, minced, and 1 tbsp (15 mL) ketchup.
- Portion size 6 servings
- Credits : Canadian Living Magazine: September 2004
Ingredients
Method
Starting at thicker end of chicken breasts or thigh end of legs and gripping with paper towel, pull skin downward away from flesh to remove; discard skin. Place chicken in large glass bowl.
In blender or food processor, purée together tomato paste, wine, chipotle peppers, adobo sauce, garlic, salt and pepper until smooth; pour over chicken, turning to coat. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 1 day.)
Place chicken, bone side down, on greased grill over medium heat; baste with marinade. Close lid and grill, turning occasionally, until breasts are no longer pink inside or juices are clear when legs are pierced, about 45 minutes.
Nutritional facts <b>Per serving:</b> about
- Sodium 431 mg
- Protein 37 g
- Calories 209.0
- Total fat 3 g
- Cholesterol 92 mg
- Saturated fat 1 g
- Total carbohydrate 7 g
%RDI
- Iron 12.0
- Folate 4.0
- Calcium 2.0
- Vitamin A 11.0
- Vitamin C 22.0
