Directions:
- Seed and finely chop habanero peppers (wear gloves).
- Trim chicken of fat.
- In a large bowl, combine the garlic, ginger, allspice, bay leaves, cinnamon, nutmeg, thyme, pepper, and salt. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice.
- Add the Scotch Bonnet pepper, onion, green onions, and mix well.
- Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible, but NOT overnight.
- Cook the breasts on the grill until thoroughly cooked. The marinade can be made into a sauce by reducing it on the stove top and adding about 2 teaspoons of cornstarch mixed in a quarter cup of water. Warning: this sauce sneaks up on you... don't eat too quickly!
- I like this served on coconut rice with black beans.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 435.44 Kcal (1823 kJ) | ||
| Calories from fat | 186.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.68g | 32% | |
|---|---|---|---|
| Cholesterol | 162.57mg | 54% | |
| Sodium | 1827.86mg | 76% | |
| Potassium | 881.75mg | 19% | |
| Total Carbs | 12.24g | 4% | |
| Sugars | 3.79g | 15% | |
| Dietary Fiber | 2.64g | 11% | |
| Protein | 53.73g | 107% | |
| Vitamin C | 23.9mg | 40% | |
| Iron | 1.7mg | 9% | |
| Calcium | 79.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 124.95 Kcal (523 kJ) | ||
| Calories from fat | 53.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.93g | 32% | |
|---|---|---|---|
| Cholesterol | 46.65mg | 54% | |
| Sodium | 524.48mg | 76% | |
| Potassium | 253.01mg | 19% | |
| Total Carbs | 3.51g | 4% | |
| Sugars | 1.09g | 15% | |
| Dietary Fiber | 0.76g | 11% | |
| Protein | 15.42g | 107% | |
| Vitamin C | 6.9mg | 40% | |
| Iron | 0.5mg | 9% | |
| Calcium | 22.8mg | 8% | |
* 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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