Matt’s Mexican Chicken

Inspired by an old favorite from a Mexican restaurant in Little River, SC. Can’t remember the name of the dish or even the restaurant. But this turned out pretty close to what I remember.

Start by marinating chicken in Italian dressing all day

Pound out chicken to tenderize even more.

Blend together the following:

1/4 cup red wine vinegar
1/4 cup peanut oil
1 tsp Mrs. Dash Garlic and Herb seasoning
1 tsp chili powder
3 TBSP pickled jalapeño (be sure to let some juice from the jar run in too)

Transfer chicken into the new marinade for at least 30 minutes.

Grill – careful not to grill too long and dry it out.
– after turning chicken I sprinkled on Paula’s House Seasoning (mix of Kosher salt, garlic powder, and ground black pepper)

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