Jamaican Jerk Chicken for Two

Ingredients

• 2 chicken legs
• 1/4 cup white wine vinegar
• 1/4 cup fresh lime juice
• 1 tablespoon vegetable oil
• 1 tablespoon molasses
• 1/4 cup minced onion
• 1-3 habanero peppers, minced (or to taste)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon salt
• 3 cloves garlic, minced
• 1 1/2 tablespoons dark jamaican rum

Directions

1. 1

   Combine vinegar, lime juice, oil, and molasses in a small bowl; stir onions and habaneros into liquid and add rum.

2. 2

   Mix dry spices together in a small bowl;slowly whisk in the liquid mixture, and add the garlic.

3. 3

   Pour 1/2 cup of marinade into a separate cup to use as a baste during cooking; reserve.

4. 4

   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.

5. 5

   Prepare grill by setting coals off to one side.

6. 6

   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.

7. 7

   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.

8. 8

   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.