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Jalapeño Chicken

Yield 4 servings
Make Ahead. Serve with grilled slices of zucchini, yellow squash, and red onion. For additional flavor, brush vegetables with remaining marinade before cooking.

Ingredients

  • 1/3 cup steak sauce (such as Heinz 57)
  • 1/3 cup jalapeño pepper jelly, melted
  • 2 tablespoons low-sodium Worcestershire sauce
  • 1 teaspoon garlic powder
  • 4 (4-ounce) skinned, boned chicken breast halves
  • Cooking spray

Nutrition Information

  • calories 109
  • caloriesfromfat 10 %
  • fat 1.2 g
  • satfat 0.3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 19.2 g
  • carbohydrate 4.1 g
  • fiber 0.0 g
  • cholesterol 48 mg
  • iron 0.0 mg
  • sodium 140 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 4 ingredients in a large heavy-duty zip-top plastic bag. Add chicken; seal bag, and shake until chicken is coated well. Marinate in refrigerator 8 hours or overnight, turning bag occasionally.

  2. Prepare grill.

  3. Remove chicken from marinade, discarding marinade. Coat grill rack with cooking spray, and place on grill over medium-hot coals (350° to 400°). Place chicken on rack; grill, covered, 5 minutes on each side or until done.

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