|
Spicy Caribbean Chicken Ingredients: Six skinless, boneless chicken breast halves Spicy Marinade: Four green onions, sliced Two jalapeno peppers, seeded and chopped 1/3 cup lemon juice 1/4 cup honey 2 tablespoons fresh thyme Directions: 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. Recipe serves six. Selection and Storage: 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. Nutritional information per serving: Calories: 222 Protein: 28g Carbohydrate: 14g Fiber: 1g Cholesterol: 68g Sodium: 257mg Fat: 6g Calories from fat: 24.7-percent
|