Directions:
- Seed and finely chop Scotch Bonnet pepper.
- Trim chicken of fat. In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar.
- With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice.
- Add the Scotch Bonnet pepper, onion, and mix well.
- Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible.
- Preheat an outdoor grill.
- Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade.
- Bring the leftover marinade to a boil and serve on the side for dipping.
- Notes: I've added chopped cilantro into this and have also substituted in jalepeno peppers if you can't find a scotch bonnet pepper and it still came out great.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 259.71 Kcal (1087 kJ) | ||
| Calories from fat | 152.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.95g | 26% | |
|---|---|---|---|
| Cholesterol | 6.15mg | 2% | |
| Sodium | 1792.04mg | 75% | |
| Potassium | 329.31mg | 7% | |
| Total Carbs | 20.2g | 7% | |
| Sugars | 7.39g | 30% | |
| Dietary Fiber | 3.17g | 13% | |
| Protein | 6.24g | 12% | |
| Vitamin C | 24.5mg | 41% | |
| Iron | 2.1mg | 12% | |
| Calcium | 69.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 131.6 Kcal (551 kJ) | ||
| Calories from fat | 77.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.59g | 26% | |
|---|---|---|---|
| Cholesterol | 3.12mg | 2% | |
| Sodium | 908.06mg | 75% | |
| Potassium | 166.87mg | 7% | |
| Total Carbs | 10.23g | 7% | |
| Sugars | 3.74g | 30% | |
| Dietary Fiber | 1.61g | 13% | |
| Protein | 3.16g | 12% | |
| Vitamin C | 12.4mg | 41% | |
| Iron | 1.1mg | 12% | |
| Calcium | 35.3mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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