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Patty Mastracco
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Jalapeno Peach Marinated Chicken

Marinate for 2 days for best flavor. Top with a fresh peach salsa for a fresh finish.

Prep time: 20 minutes
Marinate time: overnight
Cook time: 8 to 10 minutes

1/2 cup Bon Maman Mango Peach or Peach Preserves
1/2 cup lime juice
1/2 cup chopped red onion
3 tablespoons olive oil
1 tablespoon sea salt (slightly heaping)
8 cloves garlic
4 jalapeno peppers, stemmed and seeded
1 cup lightly packed cilantro leaves and stems, very coarsely chopped
1 1/2 to 2 lbs. boneless, skinless chicken breasts

Puree all ingredients except cilantro and chicken in a blender or food
processor. Stir in cilantro and set aside 1 cup of the marinade. Transfer the remaining mixture to a large resealable bag and add chicken. Seal well and refrigerate chicken and reserved marinaade overnight or for up to 2 days.Remove chicken from bag and discard marinade. Cook on a well-oiled grill over medium-high heat for 4 to 5 minutes on each side or until chicken is cooked through. While chicken is cooking, simmer reserved marinade in a small saucepan until it’s slightly thickened. Pour over cooked chicken. Makes 6 servings.

Litehouse Variation:
Substitute 1/4 cup Litehouse Freeze Dried Red Onion, 2 teaspoons Litehouse Freeze Dried Garlic and 1/4 cup Litehouse Freeze Dried Cilantro for fresh onion, garlic and cilantro.


 
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© 2020 Patty Mastracco Food, Inc.
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