Calypso Chicken
Ready In: 50 mins
Serves: 4-6
Ingredients
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon butter, melted
- 4 garlic cloves, minced
- 1 1⁄2 teaspoons paprika
- 3⁄4 teaspoon ground allspice (I use 1/2 teaspoon)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon cinnamon
- 2 lbs chicken breasts, skinless & bone-in (or legs)
- 1 tablespoon butter, melted
- 2 tablespoons dark rum or 2 tablespoons apple juice
Directions
- In a small bowl, mix thyme, 1 tablespoon melted butter, garlic, paprika, allspice, salt, cayenne and cinnamon.
- Rub this mixture all over the chicken and let stand for 20 minutes. You can do this ahead of time & refrigerate it for 24 hours. (Personally, I find the flavour gets stronger the longer it's refrigerated.).
- When ready to grill, mix the rum with 1 tablespoon melted butter.
- On a greased grill, over medium heat, place the chicken, bone-side down.
- Close the lid and grill 25 minutes, brushing once with half the rum mixture.
- Turn, and brush with remaining rum mixture.
- Grill, covered, until breast is no longer pink inside, and the juices run clear when the leg is pierced. This normally takes about 20 minutes.
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