Easy Jalapeno Chicken
1 1/4kg chicken, skinned and cut into 8 pieces, or 4 skinless chicken breast fillets (125g each)
1 clove garlic, halved
1/4 teaspoon freshly ground black pepper
FOR THE MARINADE
1/4 cup fresh lime juice
2 pickled jalapeno peppers
3 teaspoons olive oil
Rub chicken with cut sides of garlic halves and sprinkle with black pepper.
To prepare marinade, combine lime juice, jalapeno peppers and oil in a blender or food processor fitted with a metal blade.
Mix until smooth.
Place chicken in a shallow glass dish. Brush chicken with marinade.
Cover dish with clear plastic wrap and refrigerate for 30 minutes.
Preheat oven to 180C.
Line a baking tray with foil.
Place chicken on prepared baking tray.
Bake chicken until cooked through and the juices run clear when chicken is pierced iwth a sharp knife, about 35 to 40 minutes.
Serve chicken immediately.
Or cool quickly, then refrigerate, packed appropriately, for a picnic.
Prepare the chicken ahead and freeze it. To freeze chicken, first allow it to cool completely. Wrap it in freezer wrap or a double layer of foil. Thaw the chicken in the refrigerator when ready to use. Allow plenty of time, as it must be completly thawed.
To pack chicken for a picnic, wrap cold cooked chicken pieces in a double layer of plastic wrap or foil. Place in a plastic container and refrigerate until ready to go. Then, pack chicken in an esky with freezer bricks.
For safety, always avoid leaving an esky in the sun or in the heat of a closed car. Be sure to stand it in the shade. Never let an open esky sit out for a long time. In hot weather, an hour is the recommended maximum length of time3. The esky should always be washed and aired after every use.