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:
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
