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.