Caribbean Chicken

1/2 cup lemon juice
1/3 cup honey
3 Tbsp canola oil
6 green onions, sliced
3 jalapeno peppers, seeded and chopped
3 tsp dried thyme
3/4 tsp salt
1/4 tsp ground allspice
1/4 tsp ground nutmeg
6 boneless skinless chicken breast halves

Place the first nine ingredients into a blender; cover and process until smooth. Pour 1/2 cup into a small bowl for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for up to 6 hours.
Drain and discard marinade. Coat grill rack with nonstick cooking spray before starting grill. Grill chicken, covered, over medium heat for 4-6 minutes on each side or until juices run clear, basting frequently with the reserved marinade.

Per chicken breast:
Calories 205
Fat 6 g
Carbs 11 g
Protein 27 g
Sodium 272 mg
Cholesterol 66 mg