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Caribbean Chicken Recipe

Caribbean Chicken Recipe

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
TOTAL TIME: Prep: 15 min. + marinating Grill: 10 min. YIELD:6 servings

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

  • 1. 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.
  • 2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a meat thermometer reads 170°, basting frequently with the reserved marinade. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

1 each: 205 calories, 6g fat (1g saturated fat), 66mg cholesterol, 272mg sodium, 11g carbohydrate (0g sugars, trace fiber), 27g protein Diabetic Exchanges:1/2 starch, 3 lean meat

Reviews for Caribbean Chicken

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MY REVIEW
eatabooger
Reviewed Nov. 11, 2012

"Used 3 jalapeños for me, one with seeds. made a 2nd batch for my husband using 6 jalapeños with seeds. Could not tell the difference! bland!"

MY REVIEW
jakjak2012
Reviewed Sep. 22, 2011

"My fiancee is pretty useless in the kitchen sometimes, but he was able to put this together while I was on my way home from work. It's super out of the ordinary and we both really appreciated that it wasn't covered in our usual terriyaki sauce or barbecue sauce. Super spicy and unique. Will absolutely make over and over."

MY REVIEW
terwrld2
Reviewed Jun. 4, 2011

"I did mine as chicken tenders. It was excellent!"

MY REVIEW
aleash25
Reviewed Mar. 19, 2010

"This was incredible, the flavors oh my. Cant wait to make it again. I didnt have green onion, but that would make it even better Im sure. Tasty!"

MY REVIEW
alwayshungry
Reviewed May. 28, 2009

"Can u make this without the honey?"

MY REVIEW
kimmatthes
Reviewed Nov. 14, 2008

"The marinade is really good on shrimp too!"

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.