Ingredients
1½lbschicken breasts,or chicken thighs, skinless and boneless, trimmed
8green onions,roots trimmed, chopped into thirds
1jalapeño,stemmed, chopped into thirds
1inchknob ginger,peeled and minced
3clovesgarlic
⅓cupsoy sauce
¼cupfresh lime juice
2tbspolive oil,plus more for grill
1tbsplight brown sugar,packed
2tspfresh thyme leaves
1tspground allspice
1tspfreshly ground black pepper
½tspground cinnamon
½tspground nutmeg
Coconut Rice,see notes below for recipe
Mango Avocado Salsa,see notes below for recipe
Preparation
If using chicken breasts, pound thicker parts with the flat side of a meat mallet to even out their thickness.
Place chicken in a gallon size resealable bag.
Add remaining marinade ingredients to a food processor and plus several times to chop (it should be somewhat coarse).
Pour marinade over chicken in bag and rub marinade over chicken, seal bag, transfer to refrigerator and allow to marinate at least 4 hours and up to 8 hours.
Preheat a grill over medium-high heat to about 400 degrees F.
Brush grill grates with oil then place chicken on grill.
Grill for about 4 to 5 mintues per side until center of chicken registers 165 degrees F on an instant read thermometer.
Remove from grill, cover to keep warm and let rest 5 minutes. Serve warm over Coconut Rice and top with Mango Avocado Salsa.
