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Cook'n with Betty Crocker 
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Spicy Caribbean Chicken |
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Serves: 6 Print this Recipe6 boneless skinless chicken breast halves (about 1 pound) Spicy Marinade (see recipe) Spicy Marinade: 4 medium green onions, sliced 2 jalapeno chiles, seeded and chopped 1/3 cup lemon juice 1/4 cup honey 2 tablespoons chopped fresh or 2 teaspoons dried thyme leaves 2 tablespoons vegetable oil 1/2 teaspoon salt 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg Prepare Spicy Marinade. Place chicken in shallow nonmetal dish or heavy-duty resealable plastic bag. Pour marinade over chicken; turn chicken to coat with marinade. Cover and refrigerate at least 2 hours but no longer than 6 hours. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove chicken from marinade; reserve marinade. Cover and grill chicken 4 to 6 inches from medium heat 15 to 20 minutes, turning and brushing frequently with marinade, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining marinade. ---------------------------------------------------------------------------------------------------------------------------------------------- Spicy Marinade 4 medium green onions, sliced 2 jalapeño chilis, seeded and chopped 1/3 cup lemon juice 1/4 cup honey 2 tablespoons chopped fresh or 2 teaspoons dried thyme leaves 2 tablespoons vegetable oil 1/2 teaspoon salt 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg Place all ingredients in food processor or blender. Cover and process about 20 seconds or until smooth. 1 Serving: Calories 190 (Calories from Fat 55); Fat 6g (Saturated 2g); Cholesterol 65mg; Sodium 160mg; Carbohydrate 8g (Dietary Fiber 0g); Protein 26g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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