Serves: 4
Total Calories: 191
In blender, purée jalapeño with 2 tablespoons agave and 1/8 teaspoon salt. Rub chicken with mixture cover and refrigerate 1 hour. Grill chicken over medium coals, cooking and turning until skin is browned and crisp and juices run clear. Serve Tomato Olivada alongside chicken and garnish with watercress sprigs.
TOMATO OLIVADA:
In small bowl, mix agave and salt with tomato, onion, green pepper, olives, vinegar and olive oil.
This Agave Jalapeno Chicken with Tomato Olivada recipe is from the Agave Recipes Cookbook. Download this Cookbook today.
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