A single ingredient can almost completely change the personality of a dish. This is particularly true of spicy ingredients, such as jalapeno peppers.
A “legit” Caribbean Chicken recipe utilizes those peppers, and lends a lot of their own flavor (and heat) to the dish. But that heat tends to dominate the flavor spectrum, and makes sparkling wine (such as French Champagne, Italian Prosecco or Spanish Cava) the only truly workable pairing partner.
If you’re in the mood for a taste of the Caribbean but would prefer to sip a dry table wine with it, try the recipe that follows, from which we’ve “removed” the jalapeno peppers.
Sans that hot, spicy ingredient, the dish pairs beautifully with Chardonnay, Pinot Grigio or Chenin Blanc.
This recipe yields 6 servings.
* ½ cup lemon juice
* 1/3 cup honey
* 3 tablespoons canola oil
* 6 green onions, sliced
* 3 teaspoons dried thyme
* ¾ teaspoon salt
* ¼ teaspoon ground allspice
* ¼ teaspoon ground nutmeg
* 6 boneless, skinless chicken breast halves
1. Place lemon juice, honey, canola oil, onions, thyme, salt, allspice and nutmeg in a food processor, and process until smooth.
2. Pour ½ cup into a small bowl for basting. Cover and refrigerate.
3. Pour remaining marinade into a large re-sealable plastic bag. Add chicken to bag, seal and turn to coat. Refrigerate for 5 hours.
4. Drain and discard marinade.
5. Coat grill rack with nonstick cooking spray before starting the grill.
6. Grill chicken, covered, over medium heat for about 5 minutes on each side, or until juices run clear, basting frequently with the reserved marinade.