4 (4-ounce) boneless, skinless chicken breasts
4 med. green onions, sliced
1 jalapeno chili, seeded and chopped (add more or less
1/3 cup lemon juice
1/4 cup honey
2 tsp. dried thyme
2 tsp. olive oil
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg
salt and pepper to taste

P R E P A R A T I O N

Combine all ingredients except chicken in a microwave-safe bowl. Heat marinade in the microwave for a couple of seconds to soften the honey and mix well. Place chicken in a shallow glass dish or resealable plastic bag. Pour marinade over chicken and turn to coat. Cover and refrigerate at least 2 hours. Spray a grill or broiler well with non-stick spray. Remove chicken from marinade and place on rack. Cover and grill or broil for 6-7 minutes per side or until no longer pink. Baste with marinade during cooking but discard any unused marinade before serving.