Terlingua Chicken
- Ready In:
- 1hr 20mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breasts
- 8 canned jalapeno peppers (whole)
- 1⁄4 cup jalapeno juice (from canned jalapeno peppers)
- 2 cups white corn syrup
- 1⁄4 teaspoon chili powder
- 1⁄4 teaspoon ground cumin
directions
- Combine all of the ingredients in a saucepan. Bring the mixture to a boil. Reduce heat and simmer for 10 minutes.
- Remove jalapenos with a slotted spoon. Refrigerate the jalapenos. Let syrup mixture cool and place in the refrigerator.
- When the syrup mixture is totally cooled, pout 1 1/2 cups of the syrup over the chicken breasts. Marinate the chicken for 1 hour. The remaining syrup will be used for basting. Remove the chicken from the marinade and discard the liquid. Grill the chicken 3-5 minutes on each side, basting with reserved syrup mixture during cooking. Transfer to the serving platter and garnish with the candied jalapenos.
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RECIPE SUBMITTED BY
Julie in TX
Amarillo, Texas