Ingredients
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2 chicken legs
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1/4 cup white wine vinegar
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1/4 cup fresh lime juice
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1 tablespoon vegetable oil
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1 tablespoon molasses
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1/4 cup minced onion
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1 -3 habanero pepper, minced (or to taste)
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground cloves
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3/8 teaspoon ground allspice
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1/2 teaspoon fresh ground black pepper
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1/2 teaspoon salt
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3 cloves garlic, minced
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1 1/2 tablespoons dark jamaican rum
Instructions
- 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 (or prepare one out of heavy-duty aluminum foil) next to the coals on the lowest grill rack (not directly over coals); 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 (not directly over the coals), 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.