TEQUILA-JALEPENO CHICKEN

TEQUILA-JALEPENO CHICKEN

4 points
4 servings

¼ medium onion, white, chopped
2 tsp. olive oil
11/4 cup fresh lime juice
1 fl. oz. tequila, about 2 Tbsp.
4 large garlic cloves, minced
1 Tbsp. unpacked brown sugar
2 Tbsp. water
½ tsp. table salt
1 medium jalapeno pepper, seeded and chopped
1 lb. uncooked boneless, skinless chicken breast, four 4-oz. pieces

Puree onion through to pepper in a blender until smooth. Marinate chicken breasts for at least 1 hour. They can be marinated several hours, if desired.

Heat grill. Pat excess marinade off chicken and grill until cooked through, about 4 minutes per side.

Serve with fresh garden salad.