TLC Cooking "Spicy Island Chicken"

Spicy Island Chicken

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:

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.
Spray cold grid with nonstick cooking spray. Adjust grid to 4 to 6 inches above heat. Preheat grill to medium-high heat.
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:

DIETARY EXCHANGE:

Meat

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