Mexican Chicken (Pollo Mexicano)

Yields:	4 servings
Rate this Recipe

1	teaspoon	chili powder
2	tablespoons	brown sugar
2	tablespoons	worcestershire sauce
150	ml	chicken broth
4	each	chicken breasts	skinless
1	teaspoon	celery salt
2	tablespoons	red wine vinegar
3	tablespoons	ketchup
3	Drops	red hot pepper sauce (eg. Tabasco)
150	ml	yogurt, plain

Mix the chilli powder with the celery salt, brown sugar, red wine vinegar, worcestershire sauce, tomato ketchup, chicken stock and hot pepper sauce.

Deeply score the chicken and arrange in a flameproof dish.

Pour over the chili mixture, heat the grill to high and cook the chicken for 5 minutes.

Reduce the heat and cook for 10 minutes on each side.

Baste the chicken thoroughly with the chilli sauce and grill for a further 10 minutes or until the meat is tender and the juices run clear.

Transfer the chicken to a warmed serving dish and spoon over any sauce from the grill pan.

Top each portion with a generous dollop of natural yogurt.

Garnish with coriander or parsley sprigs and serve with a salad.

This is one of our family favorites. So easy and delicious. I use 2-3 T olive oil instead of the margarine. Yum!