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Caribbean Chicken

 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
6 ServingsPrep: 15 min. + marinating Grill: 10 min.


  • 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)


  • 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. 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.

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Caribbean Chicken (continued)

Nutritional Facts: One serving (1 chicken breast half) equals 205 calories, 6 g fat (1 g saturated fat), 66 mg cholesterol, 272 mg sodium, 11 g carbohydrate, trace fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.