Chicken Legs Caribbean

Submitted by Hey Jude

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

 

• Ready In: 2hrs
• Ingredients: 7
• Serves: 6

ingredients

• 59.14 ml dark rum
• 14.79 ml chili powder
• 14.79 ml molasses
• 1.23 ml red pepper sauce
• 4 chicken legs, separated into thighs and drumsticks

• Grilled pineapple

• 1 ripe pineapple
• 59.14 ml 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.