Source:

Teresa

Serves/Makes:6

Ingredients

• 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

Preparation

• 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.

Comments

Serves 6

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