Terlingua Chicken

• 4 boneless skinless chicken breasts
• 8 canned jalapeno peppers (whole)
• 1/4 cup jalapeno juice (from canned jalapeno peppers)
• 2 cups white corn syrup
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground cumin

1. Combine all of the ingredients in a saucepan. Bring the mixture to a boil. Reduce heat and simmer for 10 minutes.
2. Remove jalapenos with a slotted spoon. Refrigerate the jalapenos. Let syrup mixture cool and place in the refrigerator.
3. When the syrup mixture is totally cooled, pout 1 1/2 cups of the syrup over the chicken breasts. Marinate the chicken for 1 hour. The remaining syrup will be used for basting. Remove the chicken from the marinade and discard the liquid. Grill the chicken 3-5 minutes on each side, basting with reserved syrup mixture during cooking. Transfer to the serving platter and garnish with the candied jalapenos.

chicken breasts, peppers, jalapeno juice, white corn syrup, chili powder, ground cumin

Taken from www.food.com/recipe/terlingua-chicken-116897 (may not work)