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 (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

Printed from tasteofhome.com Sep 6, 2008

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Caribbean Chicken cont.

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.