Tuesday, June 6, 2017

Caribbean Delight

I made this last week for dinner. I used Splenda instead of sugar and we LOVED it!


Caribbean Delight
Leigh Ann Grady--Taste of Home


2 tablespoons finely chopped onion
1/4 cup butter, cubed
2 garlic cloves, minced
1/3 cup white vinegar
1/3 cup lime juice
1/4 cup sugar Beth used splenda
2 tablespoons curry powder
1 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper
6 boneless skinless chicken breast halves (4 ounces each)

1. In a small saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the vinegar, lime juice, sugar, curry, salt and cayenne. Place chicken in a large resealable plastic bag; add onion mixture. Seal bag and turn to coat. Refrigerate for at least 2 hours.

2. Drain and discard marinade. Grill chicken, uncovered, over medium heat, for 5-7 minutes on each side or until a meat thermometer reads 170°. Yield: 6 servings.
               

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