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LOCATION: Recipes >> Outdoor Cooking >> Spicy Chicken 03

Print this Recipe    Spicy Chicken 03

Spicy Carribean Chicken

6 boneless, skinless chicken breast halves (about 1.5 lbs)

4 medium green onions, sliced
2 jalapeno chiles, seeded and chopped
1/3 cup lemon juice
1/4 cup honey
2 teaspoons dried thyme leaves
2 Tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg

First, prepare marinade. Place chicken in shallow glass dish or
heavy-duty resealable plastic bag. Pour marinade over chicken; turn
chicken to coat with marinade. Cover dish or seal bag and refrigerate,
turning chicken occasionally, at least 30 minutes. Heat coals or
gas grill.

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.

Place all ingredients in food processor or blender. Cover and
process until smooth.

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