Grilled Chicken Grenades

By Manny Haider

A spicy explosion of flavor, this dish was inspired by Labor Day cookouts with a group of U.S. Soldiers home on leave.

9 boneless skinless chicken breast halves (5 oz each)

Grenade Wet Rub
2 medium yellow onions, chopped
2 tablespoons brown sugar
1½ teaspoons ground allspice
1½ teaspoons dried thyme
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cayenne pepper
1 teaspoon ground black pepper
¼ teaspoon salt

1. Place all of the wet rub ingredients in a food processor and process until the mixture is finely chopped and well blended. Spread rub well on both sides of the chicken breast, cover and refrigerate for several hours or preferably overnight.

2. Arrange chicken in singe layer on a 9x13 disposable aluminum pan coated with cooking spray. Pour any remaining juices, cover tightly with foil and place on grill rack.

3. Cook 25 minutes on medium heat with grill covered. Remove and place directly on grill for an additional 3-5 minutes on each side, or until nicely browned. Baste with remaining pan juices.

Yields 9 Servings

NUTRITIONAL FACTS
Calories: 170 kcal
Protein: 33 g
Cholesterol: 82 mg
Fat: 1.8 g
Fiber: 0.3 g
Sodium: 153 mg

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