Grilled Jerk Chicken Thighs

Servings - 4   Serving size - 2 boneless, skinless chicken thighs   Points Plus per Serving - 5 Points+
Calories - 199.5,   Total Fat - 8.9g,   Carb. - 1.5g,   Protein - 27.1g,   Fiber - 0g

8 boneless, skinless chicken thighs (approx 1 1/2 lbs - 2 lbs) 
1 tsp. kosher salt (or less to liking)
1 tsp. ground allspice
1 tsp. dark brown sugar, packed
1 tsp. onion powder
1 tsp. dried minced garlic
1/2 tsp. black pepper
1/2 tsp. ground ginger
1/2 tsp. cayenne (or more or less to taste) 
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1/4 tsp. dried thyme
1 TBS. canola oil

  1. Put the chicken in gallon sized plastic zipper closure bag.  Combine all of the remaining ingredients to form a thick paste.  Pour onto the chicken and close the bag.  From the outside, work the paste into the chicken so that it covers all pieces.  Set in refrigerator to marinade 2- 4 hours or overnight. 
  2. Heat nonstick grill pan over med-high heat.  Add the chicken pieces so as to not over crowd the pan.  Work in batches if you need to.  Allow the chicken to get a nice brown crust on one side before turning.  (About 6 minutes or so)  The sugar will caramelize and could burn, so keep an eye on it.  Turn the chicken to cook the other side and grill until internal temperature is 170-180 degrees F and both sides of the chicken are nicely browned.  
  3. Serve with seasoned black beans and rice, if desired.  (sides not included in nutritional information provided) This chicken could also be made on a gas or charcoal grilled outdoors.