1/2 cup lemon juice
1/3 cup honey
3 T. canola oil
6 green onions, sliced
3 jalapeno peppers, seeded and chopped
3 tsp. dried thyme
3/4 tsp. salt
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg
6 chicken breast halves
Put all ingredients except chicken in a blender or food processor. Process until smooth. Pour 1/2 cup of marinade into a small bowl for basting. Cover and refrigerate. Pour remaining marinade into a large zip top bag and add chicken. Seal bag and turn to coat. Refrigerate for up to 6 hours. Discard marinade and grill chicken over medium heat for about 6-7 minutes on each side (depending on the size of your chicken breast) or until no longer pink in center. Baste with reserved marinade while grilling.
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1 comment:
I have made this twice now..
The first time I left out the Jalepenos because I didn't have them on hand..
The second time I used Green Chiles.. YUM!
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