Smoky and Spicy Jerk-Marinated Chicken

This recipe started as a mistake when I was trying to make another recipe I found on here called 'Delectable Marinated Chicken.' While at the store I accidentally bought 'Caribbean Jerk Marinade' instead of teriyaki sauce and rather than go back to the store, I decided to wing it and see what happens. I ended up liking the results enough that I decided to replace the store-bought sauce with a jerk spice mixture, and this recipe was born.

• Preparation Time: 15 mins
• Cooking Time: 5 mins
• Total Time: 20 mins
• Calories: 224 Calories

Ingredients

• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• 2 tablespoons brown sugar
• ½ teaspoon ground allspice
• ¼ teaspoon ground cloves
• ¼ teaspoon ground cinnamon
• 1 tablespoon sesame seeds
• 1 tablespoon molasses
• 1 teaspoon ground black pepper
• 2 tablespoons soy sauce
• 2 tablespoons Worcestershire sauce
• 1 teaspoon red pepper flakes
• 1 teaspoon liquid smoke flavoring
• ½ teaspoon ground coriander
• 1 tablespoon sea salt
• ½ teaspoon ground thyme
• 2 tablespoons freshly squeezed lime juice
• 1 teaspoon habanero (Scotch bonnet) chili powder
• 4 large boneless, skinless whole chicken breasts

Recipe Instructions

Step 1

Mix brown sugar, salt, sesame seeds, black pepper, red pepper flakes, chili powder, thyme, coriander, allspice, ginger, nutmeg, cinnamon, and cloves together in a bowl.

Step 2

Mix Worcestershire sauce, soy sauce, lime juice, molasses, and liquid smoke together in a separate bowl. Combine with the spice blend to make the marinade.

Step 3

Remove tenderloins from chicken breasts and cut the rest of the breasts in half. Reserve about 1/4 of the rub; coat chicken with the remainder and marinate 4 hours to overnight.

Step 4

Preheat an outdoor grill for high heat and lightly oil the grate. Grill marinated chicken pieces over direct heat until no longer pink in the centers, 2 to 3 minutes per side. Serve with reserved marinade.