Ingredients
4
4 servings
- •0.5 green onion, minced
- •0.25 cup orange juice
- •1 tablespoon minced fresh ginger root
- •1 tablespoon minced jalapeno peppers
- •1 tablespoon lime juice
- •1 tablespoon soy sauce
- •1 clove garlic, minced
- •1 teaspoon ground allspice
- •0.25 teaspoon ground cinnamon
- •0.5 teaspoon ground cloves
- •1.5 pounds boneless, skinless chicken thighs
Instructions
- Combine green onion, orange juice, ginger, jalapeno, lime juice, soy sauce, garlic, allspice, cinnamon, and cloves in resealable container. Seal and shake to combine. Add chicken and coat; marinate for 8 hours.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken; reserve marinade.
- Cook chicken on the preheated grill until no longer pink in the center and juices run clear, turning halfway through, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 170 degrees F (77 degrees C).
- Meanwhile, bring reserved marinade to a boil in a small saucepan. Reduce heat; simmer, uncovered, until slightly thickened, about 5 minutes. Drizzle over cooked chicken.
Nutritional Facts
Per 4 servings
- Calories: 247
- Carbohydrate: 4g
- Fat: 12g
- Fiber: 1g
- Protein: 29g
- Sugar: 2g
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