Honey Jalapeno Chicken with Tomato Olivada
- 1 of 2 Place jalapeno, the 2 tablespoons honey and the salt in small blender or food processor. Whirl to puree. (Or blend together the honey and salt with a mortar and pestle.) Rub mixture over chicken. Cover and refrigerate 1 hour.
- 2 of 2 Prepare outdoor grill with medium-hot coals or preheat broiler. Grill chicken, skinned side down, or broil, skinned side up, until browned, about 7 minutes. Turn the chicken over. Grill or broil until the chicken is no longer pink in the center, about 5 minutes.
Meanwhile, prepare Tomato Olivada:
- 1 of 2 Mix together 2 tablespoons honey, the tomato, green pepper, red onion, olives, vinegar, olive oil and salt in a small bowl.
- 2 of 2 Serve the grilled chicken with the olivada. Garnish the plates with sprigs of fresh watercress.
Servings Per Recipe: 4
Per Serving: 9 g Fat, total, 23 g carb., 24 g pro., 63 mg chol., 264 kcal cal., 387 mg sodium