Start to finish: 30 minutes, plus marinating time
Servings: 6
Ingredients:
11.5-ounce can V8 vegetable juice
3 tablespoons fish sauce
3 tablespoons Worcestershire sauce
3 tablespoons prepared horseradish
½ teaspoon cayenne pepper
1½ pounds chicken breast tenders
3 stalks celery, finely chopped
½ cup green olives, finely chopped
2 tablespoons lemon juice
2 cloves garlic, minced
¼ cup Peppadew peppers (or other sweet-hot peppers), chopped
Method:
In a zip-close plastic bag, combine the V8, fish sauce, Worcestershire, horseradish and cayenne pepper. Add the chicken, close the bag, squeezing out any air, then refrigerate and allow to marinate for 2 to 6 hours.
Meanwhile, prepare the tapenade. In a medium bowl, combine the celery, olives, lemon juice, garlic and peppers. Stir well and allow to sit for at least 1 hour at room temperature for best flavor. Can be prepared ahead and refrigerated, then allowed to come to room temperature before serving.
When ready to cook the chicken, heat a grill to high. Remove the chicken from the marinade and grill on well-oiled grates for 3 minutes per side, or until cooked through. Serve topped with the tapenade.
Nutrition information per serving: 170 calories; 25 calories from fat (15 percent of total calories); 2.5 g fat (0 g saturated; 0 g trans fats); 65 mg cholesterol; 8 g carbohydrate; 1 g fiber; 5 g sugar; 27 g protein; 1,150 mg sodium.
Recipe by Alison Ladman.
