 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
You'd be hard-pressed to find a marinade that's this flavorful from any store! Add or subtract the jalapenos to suit your gang's taste, and you'll be grilling a new family favorite before you know it. Rusty Collins of Orlando, Florida Ingredients:
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 dried thyme |
3/4 teaspoon salt |
1/4 teaspoon ground allspice |
1/4 teaspoon ground nutmeg |
6 boneless skinless chicken breast halves (4 ounces each) |
Directions:
1. 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.
2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a meat thermometer reads 170°, basting frequently with the reserved marinade. Yield: 6 servings.
|
|