Tuesday, April 22, 2014

Caribbean Chicken

This was a delicious way to make chicken.  It was very moist and flavorful--not too spicy at all.



Caribbean Chicken
Taste of Home.com


1/2 cup lemon juice
1/3 cup honey
3 tablespoons canola oil
6 green onions, sliced
3 jalapeno peppers, seeded and chopped
3 teaspoons dried thyme
3/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
6 boneless skinless chicken breast halves (4 ounces each)


In a blender, combine the first nine ingredients, cover and process until smooth. Pour 1/2 cup into a small bowl for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic
bag; add chicken. Seal bag and turn to coat; refrigerate for up to 6 hours.

Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for
4-6 minutes on each side or until a meat thermometer reads 170°, basting frequently with the reserved marinade. Yield: 6 servings.
 

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