Total Time
Prep 6 hrs
Cook 1 hr

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

Ingredients Nutrition


  1. Combine vinegar, lime juice, oil, and molasses in a small bowl; stir onions and habaneros into liquid and add rum.
  2. Mix dry spices together in a small bowl;slowly whisk in the liquid mixture, and add the garlic.
  3. Pour 1/2 cup of marinade into a separate cup to use as a baste during cooking; reserve.
  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. Prepare grill by setting coals off to one side.
  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. 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. 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.
Most Helpful

This chicken was quite good, different from what we're used to having, so it was a change.I used jalapeno peppers and skinless chickhen legs. We were disappointed in that the chicken was not cooked right through, it was still pink at the bone, which was probably our fault as we took it off after 45 minutes; it looked done and the juice ran clear when poked with a fork. So I would say that it is important to leave it on for the full hour, to be sure it's done through. thanks Sue L for a different taste.

Derf September 12, 2002

Yumyum! I marinated our chicken for about 24 hours and baked it for about 45 minutes at 375F in the oven. I originally wanted to baste the pieces a few times as they were baking.. and completely forgot to until it was too late. No matter; the chicken was still nicely browned and delicious. I'll have to try basting it next time around. I loved the citrus flavours mixed with the deep spices from the cinnamon and allspice. The molasses was a nice touch too. I didn't have the habanero peppers on hand and left out the rum, but it was still great without. Thanks!

yamakarasu February 25, 2012

Absolutely lovely. I used a whole chicken and wish I'd thought to pierce it here and there as most of the flavour was in the skin (which wouldn't happen with pieces). The chicken was extremely moist and tender, marinated for 24 hours, and will definately make this again. Cooked in the oven (too cold here to bbq outdoors) at 160C for approximately 3 and 1/2 hours for a 2kg chicken. Served with paella and garlic bread.

Fairy Nuff July 26, 2008

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