Caribbean Chicken

Caribbean Chicken

You’ll love this flavorful marinade.  Add or subtract the jalapenos to suit your gang’s taste, and you’ll be grilling a new family favorite before you know it.

1/2 cup lemon juice
1/3 cup honey
3 tablespoons canola oil
6 green onions, sliced
3 jalapeno peppers, seeded and chopped
3 teaspoons Watkins Thyme
3/4 teaspoon salt
1/4 teaspoon Watkins Allspice
1/4 teaspoon Watkins Nutmeg
6 boneless skinless chicken breast halves (4 ounces each)

In a blender, combine the first nine ingredients, cover and process until smooth. Pour 1/2 cup into a small bowl for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for up to 6 hours.

Drain and discard marinade. Coat grill rack with cooking spray before starting the grill. Grill chicken, covered, over medium heat for 4-6 minutes on each side or until a meat thermometer reads 170 degrees F, basting frequently with the reserved marinade. Yield 6 servings.

 Eleisia
http://www.watkinsonline.com/eleisiawhitney

• Blueberry Blintzes
• Irish Cream Glazed Bundt Cake
• Noodles Romanoff
• Cherry Walnut Scones
• Broccoli and Chicken Noodle Soup