Spicy Island Chicken Photo
Spicy Island Chicken

YIELD Makes 6 servings
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INGREDIENTS

1 cup finely chopped onion
1/3 cup white wine vinegar
6 green onions, finely chopped
6 cloves garlic, minced
1 habañero or serrano pepper,* finely chopped
4‑1/2 teaspoons olive oil
4‑1/2 teaspoons fresh thyme leaves or 2 teaspoons dried thyme leaves
1 tablespoon ground allspice
2 teaspoons sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon black pepper
1/2 teaspoon ground red pepper
6 boneless skinless chicken breasts
*Habañero and serrano peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

PREPARATION:

  1. Combine all ingredients except chicken in medium bowl; mix well. Place chicken in resealable food storage bag and add seasoning mixture. Seal bag; turn to coat chicken. Marinate in refrigerator 4 hours or overnight.
  2. Spray cold grid with nonstick cooking spray. Adjust grid to 4 to 6 inches above heat. Preheat grill to medium-high heat.
  3. Remove chicken from marinade. Grill 5 to 7 minutes per side or until chicken is no longer pink in center, brushing occasionally with marinade. Do not brush with marinade during last 5 minutes of grilling. Discard remaining marinade.
Serving Suggestion
Serve with grilled sweet potatoes.
This recipe appears in: Island
NUTRITIONAL INFORMATION:
Serving Size: 1 chicken breast
Fiber 1 g
Carbohydrate 3 g
Cholesterol 69 mg
Saturated Fat 1 g
Total Fat 5 g
Calories from Fat 27 %
Calories 164
Protein 26 g
Sodium 256 mg
DIETARY EXCHANGE:
Meat 3

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