Caribbean Jerk Chicken Breasts

• 1 (1 1/2 ounce) envelope good season's Italian salad dressing mix
• 2 tablespoons brown sugar
• 2 tablespoons oil
• 2 tablespoons soy sauce
• 1 teaspoon ground cinnamon
• 1 teaspoon ground thyme
• 1/2 teaspoon ground red pepper
• 6 small boneless skinless chicken breast halves (about 1 1/2 pounds)
• 4 cups hot cooked brown rice

1. Mix all ingredients except chicken and rice in a shallow dish until well blended. Add chicken; turn to evenly coat both sides of each breast. Refrigerate 1 hour.
2. Heat greased grill to medium-high heat. Grill chicken 30 minutes or until done (165u0b0F), turning occasionally. Serve with rice.
3. KRAFT KITCHEN'S TIPS:
4. NOTE: To prevent chicken from sticking to the grill, spray the unheated rack away from the fire with cooking spray or brush with oil.
5. USE YOUR BROILER: Cook chicken under the broiler instead of on the grill.

salad dressing, brown sugar, oil, soy sauce, ground cinnamon, ground thyme, ground red pepper, chicken, hot cooked brown rice

Taken from www.food.com/recipe/caribbean-jerk-chicken-breasts-500309 (may not work)