The Wine Mom's Spicy Chicken
Use this south of the border style chicken in your quesadilla's, panini's, pasta and other favorite dishes. Better yet, enjoy it on it's own!
Yield
4 servingsPrep
30 minCook
60 minReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
thawed |
|
| 1 | each |
jalapeño pepper
raw |
*
|
| ¼ | each |
red onion
large, raw |
|
| ¼ | cup |
olive oil
or more to taste |
|
| 1 | envelope |
taco seasoning mix
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
thawed |
|
| 1 | each |
jalapeño pepper
raw |
*
|
| 0.3 | each |
red onion
large, raw |
|
| 59 | ml |
olive oil
or more to taste |
|
| 1 | envelope |
taco seasoning mix
|
*
|
Directions
First heat your grill to 400℉ (200℃). Once it is heated, place the jalapeno and onion directly on the grill rack. Grill for 4 minutes and turn over for another 4 minutes. Sides should be slightly blackened. Let cool for ten minutes. Cut the top off the jalapeno and remove the seeds from the center (if you are brave and like very spicy foods, you can leave in a few seeds).
Put the jalapeno, onion, olive oil, and taco seasoning into a food processor or blender. Blend until it makes a nice paste (slightly runny so you may need to add more olive oil). Use the paste and coat the chicken pieces thoroughly. Place the marinated chicken in the refrigerator for 2 hours and up to overnight.
When you are ready to cook, heat the grill to med high or high heat. Cook chicken thoroughly.
Use the chicken to make quesedillas or panini sandwiches on a panini press. Add some chopped green onions, tomatoes, and cheddar jack cheese. You can lightly butter the bread and tortillas on the outside and used the press according to its instructions. Add this chicken to any meal that you like!
