Inspired by an old favorite from a Mexican restaurant in Little River, SC. Can't remember the name of the dish or even the restaurant. But this turned out pretty close to what I remember. Yummy!
Start by marinating chicken in Italian dressing all day (we do this all the time anyway... just felt like kicking it up a bit this time around).
Pound out chicken to tenderize even more.
Blend together in Magic Bullet, or food processor, or blender the following (all approximate- I didn't really measure):
1/4 cup red wine vinegar
1/4 cup peanut oil
1 tsp Mrs. Dash Garlic and Herb seasoning
1 tsp chili powder
3 TBSP pickled jalapenos (be sure to let some juice from the jar run in too)
Transfer chicken into the new marinade for at least 30 minutes.
Grill - careful not to grill too long and dry it out.
- after turning chicken I sprinkled on Paula's House Seasoning (mix of Kosher salt, garlic powder, and ground black pepper)... you really need to keep a stock of this mixed up and handy for a multitude of uses.
Melt on some mexican cheese and eat up.
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