I'd like to be able to say "Wow, this was fantastic!!" BUT, unfortunately, I cannot. All I can say was the chicken was grilled perfectly and it tasted good. Was it good from the grilling or good from the marinating? I'm gonna go with the first one. Ok, ok... so had I marinated the chicken longer, I think it would have helped and the flavors that were so lacking on this would have SHINED!! Funny thing is, though, the original recipe didn't call for any marinating at all! I figured an hour or so would be good for it....I was wrong...I needed more time. Don't make the same mistake I made....plan ahead: If you plan on trying this, plan on allowing at least 8 hours of marinating time......believe me, it can't hurt!
Though it lacked in flavor and spice, it was still good...just not what I was expecting or even hoping for.
Adapted from Cooking Light
1 garlic clove, chopped
1 Tablespoon sugar
1 jalapeno, chopped (I left the seeds in, you can take them out of if you want to cut the heat)
1 Tablespoon white wine vinegar
1 Tablespoon low sodium soy sauce
1/2 teaspoon ground allspice
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
4 boneless, skinless chicken breasts
Combine all ingredients in a large bowl, except the chicken. Stir to combine. Place the chicken in a resealable bag and pour the marinade over it. Let marinate for at least 8 hours, but over night would be preferred.
Preheat your gill to 400 degrees. Remove chicken from the bag and discard the marinade. Place the chicken on oiled grill grates and allow to cook for 8-10 minutes on each side or until chicken is cooked through (165 degrees F). Remove from grill and allow to sit for 3 minutes. Enjoy!
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