Tropical Marinated Chicken with Chili Peppers

Ingredients

2 six ounce chicken breasts, thawed

1/3 cup olive oil

1/3 cup apple cider vinegar

1 teaspoon brown sugar

1 teaspoon soy sauce

1 teaspoon chili powder

2 tablespoons pineapple juice

1 large poblano pepper, seeded and chopped

2 Anaheim peppers, seeded and chopped

1 Serrano pepper, chopped

1 large white onion, chopped

Cooking Directions

In a mixing bowl, combine olive oil, cider vinegar, brown sugar, soy sauce, chili powder and pineapple juice. Mix well.

Add marinade to a large baggie, reserving a few tablespoons to brush onto chicken later.

Add chicken to baggie. Coat with marinade. Zip closed and refrigerate at least one hour for flavor to set in.

Preheat grill to high heat. Grill chicken about 1 minute each side, then reduce heat to low.

Add chicken to a large strip of tinfoil and grill 10 more minutes over low heat.

Flip chicken and brush with marinade. Add peppers and onions and grill another 5-10 minutes.

Be sure chicken is cooked through, no longer pink in the middle. Do not overcook.

Serve!

NOTE: Cooking times for chicken will vary depending on the thickness of the chicken. We often like to cook at low heat which helps the chicken to cook slower and retain much of the moisture and tenderness.

Horacio "Wolf" Sanchez