Ingredients
1/2 cup lemon juice1/3 cup honey3 tablespoons canola oil6 green onions, sliced3 jalapeno peppers, seeded and chopped3 teaspoons dried thyme3/4 teaspoon salt1/4 teaspoon ground allspice1/4 teaspoon ground nutmeg6 boneless skinless chicken breast halves (4 ounces each)
Preparation
In a blender, combine the first 9 ingredients; cover and process until smooth. Pour 1/2 cup into a small bowl for basting; cover and refrigerate. Pour remaining marinade into a bowl or shallow dish. Add chicken and turn to coat; cover and refrigerate for up to 6 hours.
Drain chicken, discarding marinade. On a greased grill rack, grill chicken, covered, over medium heat (or broil 4 in. from the heat) until a thermometer reads 165°, 4-6 minutes on each side, basting frequently with the reserved marinade.
