1 teaspoon grated lime rind
¼ cup fresh lime juice
2 tablespoons olive oil
1 to 2 tablespoons finely chopped jalapeno pepper
1 tablespoon ground allspice
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon coarsely ground black pepper
1 teaspoon dried thyme
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3 garlic cloves, chopped
½ cup chopped onion
6 (6-oz) skinless, boneless chicken breast halves
Cooking spray
Parsley sprigs (optional)
Lime slices (optional)
Combine first 12 ingredients in a blender or food processor; process until well blended. Pour mixture into a large, heavy-duty zip-top plastic bag; add onion and chicken. Seal bag; Marinate in refrigerator 1 to 2 hours, turning bag occasionally. Prepare grill. Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray. Grill chicken, covered, 5 minutes on each side or until done. Garnish with parsley and lime slices, if desired. Yield: 6 servings.
Adapted from Cooking Light 2005
