Grilled Caribbean Chicken

This recipe is adapted from a recipe I received at the Minnesota State fair at the Gold'n Plump Stand

This is an excellent marinade for chicken. The liquid keeps it sweet and the dry seasoning gives it a slight kick. This goes great with the grilled sweet potatoes or another grilled veggie. What a great kick-off to the grilling season!

INGREDIENTS

FOR THE MARINADE
1/2 cup fresh lime juice
1/4 cup honey
1 tbsp Worcestershire sauce
1 tbsp dried minced onion
3 minced cloves of garlic
1/2 tsp dried basil
1/2 tsp dried thyme

1 1/2 lbs chicken breast cut in tenders

SEASONING TO COMPLETE THE RECIPE
1 tsp chili powder
1/2 tsp paprika
1/2 tsp salt
1/2 tsp black pepper

DIRECTIONS
-stir together the marinade ingredients and transfer mixture to a gallon-sized zip lock bag
-add boneless, skinless chicken to the bag of marinade. Refrigerate, turning the bag occasionally, for at least 30 minutes but up to 24 hours
-When the chicken is ready to cook, prepare the grill (I like to rub mine down with olive oil before starting the grill to warm up)
-remove the chicken from the bag and discard remaining marinade
-stir together the seasonings; sprinkle over the chicken
-place the chicken on the grill and sprinkle heavily with the seasoning; sprinkle the other half when you turn the chicken

NUTRITIONAL INFORMATION
The recipe makes 4 servings. Each serving has about 190 calories, 2.5 g fat, 1 g fiber, and 9 g protein.