Spicy Island Chicken
Browse the recipe 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 |
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:
| 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 |