Caribbean Jerk Chicken

To begin our grilling season we chose this recipe from Taste of Home. It seemed easy, doesn't take a lot of time, and uses staples we regularly have on hand. It was a wonderful flavor and came together like a charm. The chicken was served with green salad and cornbread. Mmm Mmm!

Ingredients

• 4 chicken leg quarters (8-1/2 ounces each), skin removed (We used small breasts)
  
• 1/4 cup olive oil
• 2 tablespoons brown sugar
• 2 tablespoons reduced-sodium soy sauce
• 1 envelope Italian salad dressing mix
• 1 teaspoon dried thyme
• 1 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper

In a large resealable plastic bag, combine the remaining ingredients; add chicken. Seal bag and turn to coat; refrigerate for 2-4 hours.

Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 35-45 minutes or until a meat thermometer reads 180°, turning occasionally. (I don't know that the chicken had to cook for that long but that may be because we used boneless breasts.)

It's a keeper.