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Recipe Tags: Weeknight Time To Make Main Ingredient Cuisine Preparation Occasion North American For 1 Or 2 Poultry Caribbean Barbecue Easy Central American Beginner Cook Heirloom Historical Holiday Event Romantic Summer Chicken Dietary Spicy Seasonal Inexpensive Meat Chicken Thighs Legs Kwanzaa Taste Mood Equipment Grilling Number Of Servings

Jamaican Jerk Chicken For Two

Don't close your eyes while listening to the steel drum, or someone might steal your chicken.

Steps

Combine vinegar , lime juice , oil , and molasses in a small bowl.
Stir onions and habaneros into liquid and add rum.
Mix dry spices together in a small bowl.
Slowly whisk in the liquid mixture , and add the garlic.
Pour 1 / 2 cup of marinade into a separate cup to use as a baste during cooking.
Reserve.
Separate leg quarters , if desired and place in a ziploc bag or shallow dish and pour remaining marinade over , stirring to coat thoroughly.
Marinate , refrigerated , for 6 hours , or overnight.
Prepare grill by setting coals off to one side.
Place an aluminum pan next to the coals on the lowest grill rack.
Pour one cup of water plus 2-3 tbsp rum in to drip pan.
When the coals are hot , grill chicken on prepared rack above the drip pan , opposite from the coals and cover grill.
As chicken becomes browned , occasionally baste with reserved marinade , and cook chicken until juices run clear and chicken is done , at least 30 min , up to an hour , slow cooking preferred.

Ingredients

chicken legs, white wine vinegar, fresh lime juice, vegetable oil, molasses, onion, habanero pepper, ground cinnamon, ground cloves, ground allspice, fresh ground black pepper, salt, garlic, jamaican rum