Caribbean Chicken
This recipe contains a perfect blend of hot and sweet. When cutting or seeding hot peppers, use rubber gloves to protect your hands, and avoid touching your face.
Best Health magazine, January/February 2014; Image: Travis Rathbone
| Servings |
| 6servings |
| Servings |
| 6servings |
Ingredients
- 1/2 cup lemon juice
- 1/3 cup honey
- 3 tbsp canola oil
- 6 scallions sliced
- 3 jalapeño peppers seeded and chopped
- 1 tbsp dried thyme
- 3/4 tsp salt
- pinch ground allspice
- pinch nutmeg
- 6 boneless, skinless chicken breast halves (total 11/2 lb./750 g)
Servings: servings
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Ingredients
Servings: servings
Units:
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Instructions
- Place lemon juice, honey, oil, scallions, peppers, thyme, salt, allspice and nutmeg in a blender or food processor; cover and process until smooth. Pour half into a small bowl for basting; cover and refrigerate. Pour the remaining marinade into a large resealable plastic bag and add the chicken. Seal the bag and turn to coat; marinate in the refrigerator for up to six hours.
- Drain and discard marinade. Coat a grill rack with cooking spray and preheat grill. Cook chicken, covered, over medium heat until juices run clear, four to six minutes on each side, basting frequently with the reserved marinade.
Recipe Notes
Per serving: 205 calories, 27 g protein, 11 g carbohydrates, 6 g total fat (1 g saturated fat), 66 mg cholesterol, 0 g fibre, 272 mg sodium.
