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Ingredients

  • 4 chicken leg quarters, skin removed
  • 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

Directions

  • With a sharp knife, cut leg quarters at the joints if desired. 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 for 35-45 minutes or until a thermometer reads 180°, turning occasionally. Yield: 4 servings.
  • source;http://www.tasteofhome.com/Recipes/Caribbean-Jerk-Chicken