Name: Jamaican Jerk Chicken
Yield: 12 4 oz raw portion each
Ingredients: 3 lbs boneless chicken breast (skinless); 2 limes (juice of); 2 tbsp ground thyme; 1 tbsp ground rosemary; 1 tbsp ground allspice; 2 inches fresh peeled ginger (2 inch section fresh ginger); 1.5 tbsp pink salt; 1.5 tsp onion powder; 1.5 tsp black pepper; 1.5 tsp ground cinnamon; 3/4 tsp garlic powder; 3/4 tsp ground nutmeg; 3/4 tsp paprika; 1 tsp crushed red pepper flakes (or more, to taste); 12 bay leaves (finely crumbled); 2 tbsp powdered sweet leaf Stevia

Method

Put chicken breast and juice from 2 limes in zip lock bag then set aside
Combine all other ingredients (everything but chicken & lime juice) in small mixing bowl and mix well
Coat chicken with dry seasoning/spice mixture (The idea here is to get as much as possible to stick to the chicken)
Refrigerate for 3 - 24 hours, then remove from refrigerator and allow to come to near room temperature
Grill chicken over hot direct fire, like outdoor BBQ (Don't worry about the black, it's supposed to be there. About 30-40% of the outside of the meat should end up black, but it will not be burned or bitter)
Once seared, remove to the indirect heat area of the grill and cook to 165* internal temperature

Nutrition per serving

Calories	142
Protein	24g
Carbs	3g
Fiber	1g
Sugar	1g
Fat	3g
Saturated fat	1g
Sodium	1008mg