Jamaican Jerk Chicken

There's nothing better to welcome summer's warm embrace than a cook-out. Mix up the standard grill menu with this slightly sweet and spicy dish.

4 boneless, skinless chicken breasts

¼ cup pineapple juice

¼ cup orange juice

2 T. lime juice

Salt and pepper to taste

Rub:

2 T. freeze-dried chives

1 T. onion powder

1 T. garlic powder

1 tsp. red pepper flakes

1 tsp. ground coriander

1 tsp. ground ginger

Combine pineapple, orange, and lime juices in a large resealable bag; season with salt and pepper. Add chicken to bag and marinate 1 hour – over night.

Preheat grill over medium heat. Combine rub ingredients in a small resealable bag; shake to combine. Cover both sides of chicken with rub. Grill, turning once, until cooked through – about 8 minutes per side.