Directions:
- Purée the peppers, cilantro, garlic, shallots and vinegar in a food processor or blender.
- With the machine running add the oil slowly and then the lime juice. This will be the marinade for your chicken.
- Divide the marinade into two portions- one to marinate your chicken and another (in a separate container or bowl) to baste your chicken later while it cooks.
- Marinate the chicken for approximately 1 to 3 hours or overnight.
- Remove chicken from marinade and grill slowly over medium fire.
- Discard marinade used by the chicken (for food safety)
- Baste the chicken with excess marinade that was set aside.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 316.96 Kcal (1327 kJ) | ||
| Calories from fat | 275.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.57g | 47% | |
|---|---|---|---|
| Cholesterol | 6.15mg | 2% | |
| Sodium | 1253.13mg | 52% | |
| Potassium | 196.07mg | 4% | |
| Total Carbs | 11.64g | 4% | |
| Sugars | 1.53g | 6% | |
| Dietary Fiber | 2.7g | 11% | |
| Protein | 3.42g | 7% | |
| Vitamin C | 24.8mg | 41% | |
| Iron | 1.2mg | 7% | |
| Calcium | 41.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 185.34 Kcal (776 kJ) | ||
| Calories from fat | 160.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.87g | 47% | |
|---|---|---|---|
| Cholesterol | 3.6mg | 2% | |
| Sodium | 732.76mg | 52% | |
| Potassium | 114.65mg | 4% | |
| Total Carbs | 6.81g | 4% | |
| Sugars | 0.89g | 6% | |
| Dietary Fiber | 1.58g | 11% | |
| Protein | 2g | 7% | |
| Vitamin C | 14.5mg | 41% | |
| Iron | 0.7mg | 7% | |
| Calcium | 24.5mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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