'Chicken Lady' Chicken from Nicaragua

Grilled, vinegar-jalepeno-onion marinated chicken from the famous 'Chicken Lady' of San Juan del Sur, Nicaragua.


1 bottle (16.9 ounces) lemon-white wine vinegar

4 Jalepeno peppers, halved lengthwise, seeds removed

1/2 large onion, chopped

1 tablespoon sugar

6 bone-in, skin-on chicken breast halves



In a quart-sized jar, combine vinegar, peppers, onion and sugar.  Refrigerate several days.

Cut several slices into tops of chicken breasts.  Generously pour marinade over (this is actually enough marinade for a dozen pieces of chicken - keeps in fridge for two weeks).  Cover and refrigerate chicken for several hours or overnight.

Grill chicken until done.  Serves 6.  Pass marinade around for extra flavor.