Spicy Chicken Breasts

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Preparation Time: 10 minutes
Cooking time: 12 minutes
Energy level per serving: 1.75 kcals
Saturated fat level per serving: 3.75 grams
Carbohydrates level per serving: none
Gi level per serving: none

Number of servings: 4
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Ingredients:

Metric Imperial

5 skinned chicken breasts

1 Lime

1 Carribean Chilli

2 tbsp(s) hobenyero tobasco sauce

2 tbsp(s) soy sauce

4 tbsp(s) garic and herb nandos sauce

A fiery and very spicy dish. Not for the faint hearted. Works well with salads and is very healthy, due to spice gradually burns off fat.

Posted by: canterburychef90 on 02 July 2009

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Cooking Steps:

1. With the chilli peppers be sure to wear gloves. These chilli peppers are very irritating and especially under the nail. Chop the chilli very finely keep the seeds as they give the marinade a fiery spice.

2. To make the marinade, in a bowl add the juice of one lime, add the diced chilli peppers and soy sauce. Stir and mix together. Then add the nandos and Tabasco sauce and stir together.

3. With the chicken score the chicken three times on each breast. Add to the marinade and rub in and mix in the marinade to the breasts. Do this for about 2 minutes. Refrigerate for about 2- 3 hours. In the fridge chilli will gradually gain in spice.

4. Once refrigerated place on a pre lit bbq. Make sure to keep turning the chicken and basting the chicken with the marinade. Allow to cook for approx 12 minutes.

5. Once cooked slice finely and can be accompanied by a salad, in a sandwhich or as part of entertaining at a pary.