Spicy Island Chicken
Makes 6 servings
|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|
|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.
- 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.
Serve with grilled sweet potatoes.
|Serving Size:||1 chicken breast|
|Calories from Fat||27 %|
|Total Fat||5 g|
|Saturated Fat||1 g|
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