Makes 6 Servings
1/3 cup chopped green onions (with white parts)
1/4 cup freshly squeezed lime juice
2 tbsp olive oil
2 tbsp reduced-sodium soy sauce
2 tbsp liquid honey
1 tbsp grated gingerroot
2 tsp minced garlic
2 jalapeno peppers, seeded and minced (wear gloves!)
2 tsp ground allspice
1 tsp each dried thyme, salt and ground black pepper
1/2 tsp each ground cinnamon and ground nutmeg
12 boneless, skinless chicken thighs (about 2 1/4 pounds)
1. Whisk together all marinade ingredients in a medium bowl. Place chicken thighs in a large, heavy-duty, resealable plastic bag. Add marinade and seal bag. Turn bag several times to coat chicken with marinade. Marinate in the refrigerator overnight.
2. Preheat grill to medium setting. Remove chicken from marinade (discard marinade) and place on a grill rack that has been coated with cooking spray or lightly brushed with oil. Grill for about 15 minutes, turning occasionally, until chicken is no longer pink in the center. Be careful not to burn the chicken.
3. Serve hot chicken with Tropical Fruit Salsa.
Recipe taken from