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Prep Time: 1440 Minutes Cook Time: 35 Minutes |
Ready In: 1475 Minutes Servings: 8 |
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Recipe courtesy Angela Shelf Medearis Ingredients:
1/3 cup olive oil |
1/3 cup distilled white vinegar |
1/2 cup orange juice |
1/2 cup lime juice |
1/2 cup molasses |
1/4 cup soy sauce |
1 bunch cilantro, leaves chopped |
4 green onions, chopped |
2 garlic cloves, chopped |
1 scotch bonnet pepper, seeded and minced |
3 bay leaves |
3 peppercorns |
1 inch cinnamon stick, crushed |
2 tablespoons ground sage |
1 tablespoon ground thyme |
1 tablespoon ground allspice |
1 teaspoon fresh ground black pepper |
1/2 teaspoon ground nutmeg |
5 lbs chicken, in pieces |
Directions:
1. Combine the oil and vinegar in a medium glass bowl. Stir in the orange and lime juice, molasses, soy sauce, cilantro, green onions, garlic, chili, bay leaves, peppercorns, cinnamon stick, sage, thyme, allspice, pepper, and nutmeg.
2. Place the chicken pieces in a large baking pan and pour the spice mixture over them, coating each piece well. Cover with plastic wrap and place the chicken in the refrigerator to marinate 12 hours or overnight, turning once.
3. Allow the chicken pieces to come to room temperature before grilling. Heat the grill until the coals are somewhat white with ash; the flame should be low. Place the chicken on the grill and cover with the lid. Grill for 30 to 35 minutes, turning pieces to cook evenly. Baste pieces with remaining marinade.
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