Printable | Taste of Home

Caribbean Chicken

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 (1-1/2 pounds)

Place the first nine ingredients in a blender or food processor; cover
and process until smooth. Pour 1/2 cup into a small bowl for basting;

Printed from tasteofhome.com Jul 25, 2008

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Caribbean Chicken cont.

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.