Caribbean Style Chicken

This recipe was my mother's specific request for her Mother's Day dinner. She even brought the recipe, cut out from one of her magazines. Since my parents left this morning, we had Mother's Day dinner last night.

1/2 cup fresh lemon or lime juice (I used both)
1/3 cup honey
3 T olive or canola oil
6 green onions
3 jalapenos, chopped (or to your taste)
3 garlic cloves, peeled (optional)
3 t thyme, rubbed
1 tsp allspice
3/4 t salt
1/2 t nutmeg
1 1/2-2 lbs whole chicken, cut up and skinned
Blend all the ingredients in a blender, reserving 1/4 cup for basting. Taste and adjust as desired.

Add marinade and chicken to a large ziploc bag and marinate for 4-6 hours, turning occasionally.

Preheat grill on medium heat.
Grill chicken til cooked through, basting frequently. (If chicken starts to scorch, move to indirect heat to finish cooking).

I served the chicken with black beans, Saffron rice and prepared jerk seasoning and habanero sauce for garnish.

Everyone raved about this one, even the kids.


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