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Spicy Island Chicken
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  • 1 cup (225 ml) white onion, finely chopped
  • 1/3 cup (80 ml) white wine vinegar
  • 6 green onions, finely chopped
  • 6 cloves garlic, minced
  • 1 haba ero or serrano pepper, finely chopped (wear rubber gloves while handling)
  • 4-1/2 tsp (20 ml). olive oil
  • 4-1/2 tsp (20 ml). fresh thyme leaves or 2 tsp (10 ml) dried thyme leaves, crushed
  • 1 tbsp (15 ml). ground allspice
  • 2 tsp (10 ml). sugar
  • 1 tsp (5 ml). salt
  • 1 tsp (5 ml). ground cinnamon
  • 1 tsp (5 ml). ground nutmeg
  • 1 tsp (5 ml). black pepper
  • 1/2 tsp (2 ml). ground red pepper
  • 6 boneless skinless chicken breast halves
  • Combine all ingredients except chicken in medium bowl; mix well.
  • Place chicken in resealable plastic food storage bag and add seasoning mixture.
  • Seal bag; turn to coat chicken.
  • Marinate in refrigerator 4 hours or overnight.
  • Spray cold grid with nonstick cooking spray.
  • Adjust grid to 4 to 6 inches above heat.
  • Preheat grill to medium-high heat.
  • Remove chicken from marinade.
  • Grill 5 to 7 minutes per side or until chicken is no longer pink in center, brushing occasionally with marinade.
  • Do not brush with marinade during last 5 minutes of grilling.
  • Discard remaining marinade.
Serves 6

Per serving: Calories-203; Fat-5.6; Protein-23.8; Sodium-539; Carbohydrates-17

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