Chicken Santa Fe

Recipe Ingredients

2		Broiler-fryer chicken - breasts, halved, skinned
		Boned
4 tablespoons	60ml	Jalapeno pepper jelly - melted
2		Sweet red peppers - roasted, skinned
		Marinade: In medium bowl, mix together:
1/4 cup	59ml	Olive oil
		Juice and zest of 1 small lime
1		Garlic, crushed
1 oz	28g	Tequila
1/4 teaspoon	1.3ml	Bottled hot pepper sauce
1/8 teaspoon	0.6ml	Liquid smoke
1/4 teaspoon	1.3ml	Salt

Recipe Instructions

Marinade (Recipe below) Place chicken between two pieces of wax paper. On hard surface, with meat mallet or similar flattening utensil, pound to 1/4" thickness. In large plastic zip-lock bag, place chicken in single layer. Add marinade, close bag, refrigerate and marinate, turning once, for 1 hour. Bring chicken to room temperature, place on broiler pan and brush liberally with marinade. Set oven temperature control at broil and arrange rack so chicken is about 6" from heat.

Grill over indirect coals for 8 minutes, turn, brush with marinade, and grill about 8 minutes longer or until chicken is brown and fork can be inserted with ease (use a meat thermometer and take chicken off grill when internal temperature reaches 160F). Brush chicken with melted jelly. Place two roasted pepper strips to form an X on each breast half, spoon on remaining jelly. Return to grill over coals until chicken is glazed.

NOTE: To roast peppers, place under broiler, turning often until charred. Cool. With point of sharp knife, remove stem, seeds, and skins. Cut in 8 strips.

Source:
"New Mexico Cooking" by Clyde Casey

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