Spicy Caribbean Chicken with boneless skinless chicken breast halves marinaded in a spicy hot blend that includes jalapeno peppers.
6 boneless chicken breast halves
Wash chicken in cold water and pat dry with a paper towel before preparing to cook.
Prepare spicy marinade by mixing all ingredients. Pour over chicken to coat. Cover and refrigerate at least two hours, but no longer than six hours.
Brush or spray grill with vegetable oil. Heat coals or gas grill for direct heat. Remove chicken from marinade. Cover and grill the chicken four to six-inches from medium heat 15 to 20 minutes, turning once.
Selection and Storage of Chicken
Look for evenly colored breasts. Avoid packages where pink liquid is visible. Store chicken in the coldest part of the refrigerator. You can refrigerate raw poultry for two days, cooked chicken for three days.
Recipe makes 6 servings.
Serving size: 1 serving
Calories: 222; Total Fat: 6g; Cholesterol: 68mg; Sodium: 257mg; Carbohydrates: 14g; Fiber: 1g; Protein: 28g
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