Caribbean Chicken
TOTAL TIME: Prep: 15 min. + marinating Grill: 10 min.
YIELD: 6 servings.
You'd be hard-pressed to find a marinade this flavorful at any store! Add or subtract the jalapenos to suit your crew's taste, and you'll be grilling a new family favorite before you know it. — Rusty Collins, Orlando, Florida
Ingredients
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1/2 cup lemon juice
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1/3 cup honey
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3 tablespoons canola oil
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6 green onions, sliced
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3 jalapeno peppers, seeded and chopped
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3 teaspoons dried thyme
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3/4 teaspoon salt
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1/4 teaspoon ground allspice
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1/4 teaspoon ground nutmeg
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6 boneless skinless chicken breast halves (4 ounces each)
Directions
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1.
In a blender, combine the first 9 ingredients; cover and process until smooth. Pour 1/2 cup into a small bowl for basting; cover and refrigerate. Pour remaining marinade into a bowl or shallow dish. Add chicken and turn to coat; cover and refrigerate for up to 6 hours.
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2.
Drain chicken, discarding marinade. On a greased grill rack, grill chicken, covered, over medium heat (or broil 4 in. from the heat) until a thermometer reads 165°, 4-6 minutes on each side, basting frequently with the reserved marinade.
Nutrition Facts
1 chicken breast half: 186 calories, 6g fat (1g saturated fat), 63mg cholesterol, 204mg sodium, 9g carbohydrate (8g sugars, 0 fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.
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