Grilled Jamaican Chicken

• 4 (6 oz.) skinned and boneless chicken breasts
• 3 Tbsp. sweet vermouth (optional)
• 1 jalapeno pepper, seeded and finely chopped (add more if you like)
• 1/4 tsp. ground cumin
• 1/4 tsp. dried whole oregano
• vegetable cooking spray
• 3 Tbsp. lime juice
• 3 Tbsp. lemon juice (fresh)
• 2 Tbsp. Dijon mustard
• 1 clove garlic, crushed (add more if you like)
• 1/4 tsp. ground coriander
• 1/4 tsp. dried whole thyme
• 1/4 tsp. salt

1. Place chicken in a dish.
2. Combine next the lime juice, lemon juice, sweet vermouth, Dijon mustard, jalapeno pepper, garlic, coriander, cumin, thyme, oregano and salt.
3. Pour over chicken. Cover and marinate in refrigerator 8 hours.
4. Turn twice.
5. Remove chicken from marinade.
6. Place marinade in small saucepan; bring to a boil; reduce heat and simmer 5 minutes.
7. Set aside.

chicken breasts, sweet vermouth, pepper, ground cumin, oregano, vegetable cooking spray, lime juice, lemon juice, mustard, clove garlic, ground coriander, thyme, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=393727 (may not work)