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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 (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. 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 Sep 6, 2008Copyright Reiman Media Group, Inc © 2008 |