Boneless Skinless Chicken Thighs on the Grill

We tried a marinade and a rub.

Honey Lime Grilled Chicken
1/2 cup honey
1/3 cup soy sauce
1/4 cup lime juice
4 boneless skinless chicken breast halves (4 ounces each)
In a resealable plastic bag, combine the honey, soy sauce and lime juice; add chicken. Seal and turn to coat. Refrigerate for 30-45 minutes. Drain and discard marinade. Grill chicken, uncovered, over medium heat for 6-7 minutes on each side or until juices run clear.

Left - Honey Lime; Right Jerk

Dry Jerk Spice Mix

adapted from Cooking Light November 2007
1 tablespoon dried parsley
1 tablespoon dried onion flakes
2 to 3 teaspoons ground red pepper
2 teaspoons garlic powder
2 teaspoons ground thyme
2 teaspoons brown sugar
1 1/2 teaspoons kosher salt
1 teaspoon nutmeg
1 teaspoon crushed red pepper
1 teaspoon ground allspice
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground star anise
1/4 teaspoon ground cinnamon
Combine all ingredients in a bowl, stirring well. Store in an airtight container up to 4 weeks.

Sprinkle about 1 tsp of spice rub on each piece of chicken. Grill chicken, uncovered, over medium heat for 6-7 minutes on each side or until juices run clear. 

Warren preferred the jerk and I preferred the Honey Lime. Leftover from both will be used in salads later in the week.

Why is it called jerk chicken? I had to find out. The "origin is linked to the jerking or poking of the meat with a sharp object, producing holes which were then filled with the spice mixture. Like most Caribbean islands, Jamaican foods are derivative of many different settlement cultures, including British, Dutch, French, Spanish, East Indian, West African, Portugese, and Chinese. The origins of jerk pork can be traced back to the pre-slavery days of the Cormantee hunters of West Africa through the Maroons, who were Jamaican slaves that escaped from the British during the invasion of 1655."