Chicken Legs Caribbean

Hey Jude's Note:

I'm dreaming of summer and of making these wonderful chicken legs again. Adapted from an old Betty Crocker cookbook.

• Total Time: 2 hrs
• Prep Time: 1 hrs
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• ¼ cup dark rum
• 1 tablespoon chili powder
• 1 tablespoon molasses
• ¼ teaspoon red pepper sauce
• 4 chicken legs , separated into thighs and drumsticks

Grilled pineapple

• 1 ripe pineapple
• ¼ cup honey

Directions:

1. Mix all ingredients except chicken pieces and pineapple; pour over the chicken, cover and refrigerate at least 1 hour.
2. Remove chicken; reserve marinade.
3. Grill chicken, bone sides down, 5-6 inches from medium coals for 15-20 minutes; turn chicken.
4. Cover and grill, turning and brushing 2-3 times with reserved marinade, until chicken is done, 20-40 minutes longer.
5. Serve with grilled pineapple.
6. Grilled Pineapple: cut top off pineapple; cut lengthwise into 6 wedges; cut off pineapple core.
7. Loosen fruit by slicing from the rind, but don't remove the rind.
8. Drizzle 1/4 cup honey over fruit; let stand 1 hour.
9. Grill pineapple, rind side down, 5-6 inches from medium coals until heated through, 20-25 minutes.