Six skinless, boneless chicken breast halves
Spicy Marinade:
Four green onions, sliced
Two jalapeño peppers, seeded and chopped
1/3 C. lemon juice
1/4 C. honey
2 T. fresh thyme

Wash chicken in cold water and pat dry with a paper towel before preparing to cook. Prepare spicy marinade by mixing all ingredients. Pour over chicken to coat. Cover and refrigerate at least two hours, but no longer than six hours. Brush or spray grill with vegetable oil. Heat coals or gas grill for direct heat. Remove chicken from marinade. Cover and grill the chicken four to six-inches from medium heat 15 to 20 minutes, turning once.

Yield: 6 servings
Calories: 169
Fat: .6g
Fiber: 0g