Directions:
- Place chicken in a medium bowl. Cover with lime juice and water. Set aside.
- In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.
- Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
- Preheat an outdoor grill for medium heat.
- Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 329.13 Kcal (1378 kJ) | ||
| Calories from fat | 106.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.81g | 18% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 1157.19mg | 48% | |
| Potassium | 824.65mg | 18% | |
| Total Carbs | 11.98g | 4% | |
| Sugars | 3.87g | 15% | |
| Dietary Fiber | 2.94g | 12% | |
| Protein | 48.51g | 97% | |
| Vitamin C | 19.2mg | 32% | |
| Iron | 1.2mg | 7% | |
| Calcium | 65.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 85.33 Kcal (357 kJ) | ||
| Calories from fat | 27.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.06g | 18% | |
|---|---|---|---|
| Cholesterol | 36.1mg | 46% | |
| Sodium | 300.02mg | 48% | |
| Potassium | 213.8mg | 18% | |
| Total Carbs | 3.11g | 4% | |
| Sugars | 1g | 15% | |
| Dietary Fiber | 0.76g | 12% | |
| Protein | 12.58g | 97% | |
| Vitamin C | 5mg | 32% | |
| Iron | 0.3mg | 7% | |
| Calcium | 16.9mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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