Spicy Island Chicken |
|||||||||
| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 onion, finely chopped | 1/3 cup white wine vinegar | 6 green onions, finely chopped |
| 6 cloves garlic, minced | 1 habanero or serrano pepper, finely chopped | 2 tablespoons 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 breast halves |
| 1 | To prepare marinade, combine onion, vinegar, green onions, garlic, habanero pepper, olive oil, thyme, allspice, sugar, salt, cinnamon, nutmeg, black pepper and red pepper; mix well. Place chicken and marinade in resealable plastic food storage bag; turn bag to coat. Marinate in refrigerator 4 hours or overnight. |
| 2 | To prevent sticking, spray grid with nonstick cooking spray. Prepare coals for grilling. Drain chicken; reserve marinade. Place chicken on grill, 4 to 6 inches from medium-high coals. Grill 5 to 7 minutes on each side or until no longer pink in center, brushing occasionally with marinade. Discard remaining marinade. Serve with grilled sweet potatoes, if desired. |