Ingredients
2tbspbrown sugar
1tbspsea salt
1tbspsesame seeds
1tspground black pepper
1tspred pepper flakes
1tsphabanero Scotch bonnet chili powder
½tspground thyme
½tspground coriander
½tspground allspice
½tspground ginger
¼tspground nutmeg
¼tspground cinnamon
¼tspground cloves
2tbspworcestershire sauce
2tbspsoy sauce
2tbsplime juice,freshly squeezed
1tbspmolasses
1tspliquid smoke flavoring
4large whole chicken breasts,boneless skinless
Preparation
Mix the brown sugar, salt, sesame seeds, black pepper, red pepper flakes, chili powder, thyme, coriander, allspice, ginger, nutmeg, cinnamon, and cloves together in a bowl.
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.
Remove the tenderloins from chicken breasts and cut the rest of the breasts in half. Reserve about ¼ of the rub, then coat the chicken with the remainder.
Marinate for 4 hours to overnight.
Preheat an outdoor grill for high heat and lightly oil the grate.
Grill the marinated chicken pieces over direct heat for 2 to3 minutes per side, until no longer pink in the center.
Serve with reserved marinade, and enjoy!
