Wednesday, April 22, 2009

Caribbean Chicken

Time to get grilling!

Caribbean Chicken

Source: TOH prize winning recipes

* 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 a meat thermometer reads 170°, basting frequently with the reserved marinade. Yield: 6 servings.

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