In a small bowl, mix together the vinegar, molasses, hot sauce, allspice, onions (or onion powder), garlic powder and cinnamon.
Place the chicken breasts in a gallon-sized Ziploc® Brand Storage Bag with the Smart Zip™ Seal, pour the mixture from Step 1 over the chicken until thoroughly coated and seal the bag. Place the bag in the refrigerator and allow to marinate for at least 8 hours, or up to 24 hours.
Preheat the oven to 375 degrees F. Remove the chicken breasts from the marinade and place the chicken on a plate. Sprinkle the chicken breasts with salt and pepper (on one or both sides, according to taste).
Spray a baking pan with nonstick cooking spray. Place the chicken in the pan and spray the surface of the chicken lightly with the nonstick cooking spray. Roast the chicken in the oven for 15 to 20 minutes or until the chicken is cooked through and firm to the touch.
Once done, arrange the chicken on a serving platter with lime and chili grilled corn on the cob as a side dish. Sprinkle with the chopped scallions and garnish the platter with the lime wedges.
Originally Submitted
8/16/2010
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