Gather: chicken breast, lime, orange, garlic, ginger, nutmeg, cinnamon, mace, hot sauce, agave nectar, molasses, coconut butter, salt and pepper
Marinade chicken for a four hours or overnight in: juice and zest from lime and orange, 1 tsp agave nectar, 1 tsp molasses, nutmeg, ginger, garlic, cinnamon, mace, and hot sauce.(Save the marinade!)
Heat 2 TBSP coconut butter.
Add chicken and brown slowly on each side.
Pour reserved marinade over chicken. Cover and cook for 30 minutes, or grill.
I served the chicken with steamed broccoli and cabbage, corn on cob, and a nice salad. Of course, you can serve with any veggie you would like. As long as it is steamed or grilled, with no butter!!
This is a nice dish for a summer evening!
ENJOY!!
*Inspired by Tosca Reno's Caribbean Chicken. She used a can of crushed tomatoes while covering her chicken and cooking for 30 minutes.I did not want to do this*