Spicy Grilled Chicken

I know that 17.75 of you will reject this recipe outright because you see the word "spicy." But in this case, "spicy" doesn't refer to "flaming hot," but to the actual number of spices used--many. I tried to rename the recipe, but somehow "Chicken That's Been Marinated With A Whole Heap Of Things And Then Cooked On The Grill To Perfection" didn't clear things up at all.

That aside, this is my favorite recipe for grilled chicken. The meat is always tender and flavorful. The ingredients look a little weird, but trust me: Weird is good.

That's also my personal motto.

Enjoy.


Spicy Grilled Chicken

3/4 cup finely chopped onion
1/2 cup fresh-squeezed juice from a grapefruit
2 tablespoons vegetable oil
2 tablespoons soy sauce
1 tablespoon honey
1 whole garlic clove, minced
1 1/2 teaspoons salt
1 1/2 teaspoons rubbed sage
1 1/2 teaspoons dried thyme
1 teaspoon ground allspice
1 teaspoon garlic powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
6 boneless skinless chicken breast halves

In a large resealable plastic bag (cereal bag!) or shallow glass container, combine all ingredients; mix well. Seal bag or cover container; refrigerate overnight. Drain and discard marinade. Grill chicken, uncovered, over medium coals for 7-10 minutes each side or until juices run clear.

Notes:

• This marinade freezes well. When bringing chicken home from the store, place meat in freezer bag along with appropriate amount of marinade. Thaw and grill as directed.

• If there are leftovers, the chicken can be served cold over a salad the next day.
  
  
• On the George Foreman (the only grill I own), the chicken cooks in about 7 minutes.

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