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Honey Jalapeño Chicken with Tomato Olivada

Honey Jalapeno Chicken



  1. In a blender, puree jalapeño with 2 tablespoons honey and 1/8 teaspoon salt.
  2. Rub chicken with mixture; cover and refrigerate 1 hour.
  3. Tomato Olivada: In a small bowl, mix remaining 2 tablespoons honey and 1/8 teaspoon salt with tomato, onion, green pepper, olives, vinegar and olive oil.
  4. Grill chicken over medium coals, cooking and turning until skin is browned and crisp and juices run clear.
  5. Serve Tomato Olivada alongside chicken and garnish with watercress sprigs.

Nutritional Information Per Serving (1/4 of recipe): Calories: 264; Total Fat : 9 g; Protein: 24 g; Cholesterol: 63 mg; Carbohydrates: 23 g; Sodium: 387 mg

Recipe and photo credit: National Honey Board.


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