Calories Per Serving: 170
Servings: 12 (4 oz raw portion each)
Ingredients:
2 T ground thyme
1 T ground rosemary
1 T ground allspice
2 inch section fresh ginger, peeled
1 1⁄2 T pink salt
1 1⁄2 t onion powder
1 1⁄2 t black pepper
1 1⁄2 t ground cinnamon
3⁄4 t ground nutmeg
3⁄4 t garlic powder
3⁄4 t paprika
1 t crushed red pepper flakes (or more, to taste)
12 bay leaves (finely crumbled)
2 T powdered sweet leaf stevia
3 lbs boneless, skinless chicken breast
2 limes, juice of
Directions:
- Put chicken breast and juice from 2 limes in zip lock bag then set aside
- Combine all other ingredients (everything but chicken & lime juice) in small mixing bowl and mix well
- Coat chicken with dry seasoning/spice mixture (The idea here is to get as much as possible to stick to the chicken)
- Refrigerate for 3 – 24 hours, then remove from refrigerator and allow to come to near room temperature
- Grill chicken over hot direct fire, like outdoor BBQ (Don’t worry about the black, it’s supposed to be there. About 30-40% of the outside of the meat should end up black, but it will not be burned or bitter)
- Once seared, remove to the indirect heat area of the grill and cook to 165* internal temperature
