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) and 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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