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Caribbean Chicken
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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; 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.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |