Directions:
- Remove seeds from hot chili peppers (wear rubber gloves to do this) and finely chop peppers.
- Combine peppers and remaining marinade ingredients in a small bowl.
- Cover and refrigerate for 2 days to allow the flavours to blend.
- Makes enough marinade for 8 boneless skinless chicken breasts.(~2 lbs). Put chicken breasts in a closable plastic bag and pour in the marinade. Seal bag and marinate overnight in the refrigerator.
- Remove chicken from marinade and discard leftover marinade. Grill chicken over medium heat for 5-7 minutes per side. Makes 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 451.52 Kcal (1890 kJ) | ||
| Calories from fat | 195.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.77g | 33% | |
|---|---|---|---|
| Cholesterol | 185.65mg | 62% | |
| Sodium | 1018.89mg | 42% | |
| Potassium | 988.97mg | 21% | |
| Total Carbs | 3.88g | 1% | |
| Sugars | 1.75g | 7% | |
| Dietary Fiber | 0.53g | 2% | |
| Protein | 63.48g | 127% | |
| Vitamin C | 40.8mg | 68% | |
| Iron | 0.4mg | 2% | |
| Calcium | 21.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 121.69 Kcal (509 kJ) | ||
| Calories from fat | 52.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.87g | 33% | |
|---|---|---|---|
| Cholesterol | 50.04mg | 62% | |
| Sodium | 274.61mg | 42% | |
| Potassium | 266.55mg | 21% | |
| Total Carbs | 1.05g | 1% | |
| Sugars | 0.47g | 7% | |
| Dietary Fiber | 0.14g | 2% | |
| Protein | 17.11g | 127% | |
| Vitamin C | 11mg | 68% | |
| Iron | 0.1mg | 2% | |
| Calcium | 5.9mg | 2% | |
* 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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