Jerk Chicken or Pork with Tropical Barbecue Sauce

6 Pieces of Chicken (breasts, thighs or skinless boneless chicken breast halves) or 6 Pork Chops (bone in or boneless, butterflied)
2 Tbsp. / 30 mL Watkins Citrus & Cilantro Grapeseed Oil
2 Tbsp. / 30 mL Watkins Caribbean Spice Rub
Salt to taste

Tropical Barbecue Sauce (for dipping):
1/3 Cup / 80 mL Watkins Barbecue Sauce Concentrate
2/3 Cup / 160 mL Ketchup
1 teas. / 5 mL Watkins Cilantro
1/2 teas. / 2.5 mL Watkins Cumin
1/2 teas. / 2.5 mL Watkins Ginger

(Optional-if you like it hot!:
1/4 teas. / 1.2 mL Watkins Cayenne Pepper

Combine oil and spice rub to make a paste. Rub paste onto meat. Marinate in the refrigerator for at least 2 hours or overnight. Prepare barbecue sauce. Grill or broil meat until done. Brush with barbecue sauce a few minutes before done, or simply use as a dipping sauce. Makes 6 servings.

NUTRITIONAL INFORMATION PER SERVING: (prepared with boneless, skinless chicken breast): Calories-290, Protein-29g, Carbohydrates-13g, Sodium-760mg, Fat-13g, Saturated Fat-2.5g, Cholesterol-90mg, Dietary Fiber-0g

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