 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Ingredients:
1/2 cup chopped onion |
1 tablespoon brown sugar |
2 tablespoons low-sodium soy sauce |
2 tablespoons red wine vinegar |
1 teaspoon chopped fresh thyme |
1 teaspoon chopped garlic |
1/2 teaspoon sesame oil |
1/4 teaspoon ground allspice |
1 scotch bonnet or habanero chili pepper |
2 (4-ounce) skinned, boned chicken breast halves |
vegetable cooking spray |
fresh thyme sprigs (optional) |
Directions:
1. Position knife blade in food processor bowl; add first 9 ingredients. Pulse 12 times, scraping sides of processor bowl once. Place 1/3 cup onion mixture in a heavy-duty, zip-top plastic bag; reserve remaining onion mixture. Add chicken to bag; seal bag, and marinate chicken in refrigerator 1 hour, turning bag occasionally.
2. Remove chicken from marinade, discarding marinade. Coat grill rack with cooking spray; place rack on grill over medium-hot coals (350° to 400°). Place chicken and thyme sprigs, if desired, on rack; grill, covered, 4 minutes on each side or until chicken is done. Discard thyme sprigs. Serve chicken with reserved onion mixture.
|
|