1/3 C. chopped green onions with white parts
1/4 C. freshly squeezed lime juice
2 T. olive oil
2 T. honey
2 T. reduced sodium soy sauce
1 T. grated gingerroot
2 tsp. minced garlic
2 jalapeno peppers, seeded and minced (wear gloves) I did not use the peppers...too hot for me!
2 tsp. ground allspice
1 tsp. each dried thyme, salt and freshly ground black pepper
1/2 tsp. each ground cinnamon and ground nutmeg
12 boneless skinless chicken thighs (I used boneless skinless breasts)
Whisk together all marinade ingredients in a medium bowl. Place chicken 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.
Grill chicken and then serve with mango salsa-
1 whole fresh pinapple
1 medium red bell pepper
1/3 C. minced red onions
1 jalapeno pepper, seeded and minced
2 T. freshly squeezed lime juice
1 1/2 T. minced fresh cilantro
1/8 tsp. salt
Slice pineapple into large pieces or rings. Cut bell pepper into half and remove the stem and seeds. Place pineapple and pepper on grill and cook until heated through with nice grill marks on both sides. Remove from heat.
When cool enough to handle, dice pineapple and bell pepper and place in a medium bowl. Add remaining ingredients and mix well. Serve immediately or cover and refrigerate until ready to serve. Tastes better when eaten within 1 day.
I served the chicken and salsa with quinoa and grilled asparagus.