Caribbean Chicken
You'd be hard-pressed to find a marinade that's this flavorful from any store! Add or subtract the jalapenos to suit your gang's taste, and you'll be grilling a new family favorite before you know it.
— Rusty Collins of Orlando, Florida
SERVINGS
|
6
|
CATEGORY
|
Main Dish
|
METHOD
|
Grill (gas or charcoal)
|
PREP |
15 min. |
COOK
|
10 min.
|
TOTAL
|
25 min.
|
INGREDIENTS
- 1/2 cup lemon juice
- 1/3 cup honey
- 3 tablespoons canola oil
- 6 green onions, sliced
- 3 jalapeno peppers, seeded and chopped
- 3 teaspoons dried thyme
- 3/4 teaspoon salt
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 6 boneless skinless chicken breast halves (4 ounces each)
DIRECTIONS
In a blender, combine the first nine ingredients, cover and process until smooth. Pour 1/2 cup into a small bowl for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for up to 6 hours.
Drain and discard marinade. Coat grill rack with cooking spray before starting the grill. Grill chicken, covered, over medium heat for 4-6 minutes on each side or until juices run clear, basting frequently with the reserved marinade. Yield: 6 servings.