1 cup finely chopped white onion
1/3 cup white wine vinegar
6 green onions, finely chopped
6 cloves garlic, minced
1 habanero or serrano pepper, seeded and finely chopped
2 teaspoons olive oil
2 teaspoons dried thyme leaves, crushed
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
Combine all ingredients except chicken in medium bowl and mix well. Place chicken and marinade in a resealable plastic bag. Marinate in refrigerator 4 hours or overnight, turning occasionally.
Spray grill with nonstick cooking spray and heat to medium-high heat. Remove chicken from marinade and grill 5 to 7 minutes per side or until chicken is no longer pink in center, brushing occasionally with marinade. Discard any remaining marinade.
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 chicken breast
Calories: 314; Total Fat: 5g; Saturated Fat: >1mg; Cholesterol: 137mg; Sodium: 514mg; Carbohydrates: 8g; Fiber: 2g; Protein: 55g
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