Another Grilled Chicken Recipe?...Hardly. Wait Till You Sink Your Teeth Into This Chicken!

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Make Another Grilled Chicken Recipe?...Hardly. Wait Till You Sink Your Teeth Into This Chicken!

Chicken.....versatile, cost effective, easy to work with, lends itself to many techniques, and unlike a steak, fillet of fish or ribs for instance, you get two almost completely different kinds of meat giving up different textures and flavors!  In this recipe, we are going to marinate it for at least a couple of hours in a mixture that is reminiscent of the Islands.......You can certainly roast this chicken recipe in the oven, but on the grill really brings out all the delicious flavors.

Island Style Drunken Chicken

Serves 4 guest per chicken

Total time:  2 hours, 10 minutes

Ingredients

Chicken  1 per 4-6 people

2 scallions

2 tablespoon soy sauce

1/2 cup chopped parsley

10 sprigs thyme

1/4 teaspoon black pepper

1/4 teaspoon allspice

1 lime

1 orange (or 2 clementines)

1 beer

1/4 cup rum (dark is best)

1 heaping tablespoon brown sugar

1 teaspoon grated ginger

1 scotch bonnet pepper

lemon juice or white vinegar (rinsing the chicken off plus flavor)

Optional herbs for a little extra umph and local Caribbean flavor

Culantro or chadon beni (related to cilantro but much more intense) add 2 tbsp or to taste, chopped

Note: This marinade will be enough for 3-4 small chickens.

Preparation

Give the scallion, parsley and scotch bonnet a rough chop. Remember to wear gloves when handling such hot peppers and wash your hands immediately after with soap and water. To avoid the raw heat, you can leave out the seeds.. but I quite like the punch from including them, up to you. Grate the ginger and juice the orange (clementines) and lime. 

There isn't any salt in the marinade, usually soy sauce does the trick, but you may need a bit of salt.. depending on your tolerance for salt. 

Place all the other ingredients in a bowl and mix well.

Trim the excess fat and skin (as well as the wing tips) off the chicken. Wash with the juice of a lemon (lime or vinegar works well) and cool water.. drain and pat dry with paper towels. 

You have 3 options here. Use a deep dish to marinate the chicken covered in plastic wrap, use a strong zipper lock bag or a vacuum seal bag. Pour the marinade over the chicken/s and massage. 

Make deep cuts in the thickest parts of the chicken to allow the marinade to really get in there and do wonderful things.  Allow to marinate in the fridge overnight or at least a couple hours if you’re in a rush.

Hold onto the marinade for frequent basting as your chicken roasts.  The more you bast, the more flavor and the deeper it will go.

Now it’s just a matter of grilling to your liking.  The keys to perfect chicken are...Low and Slow.

Grilling

Set your grill up for indirect heat (place the chicken away from the direct heat source), baste with the marinade as it cooks slowly.  Depending on how consistent your heat was and the size of your chicken it will take about 2 hrs to cook all the way though. Remember to flip every 25 minutes and baste, baste, baste with the marinade. 

Oven Method

Middle rack of the oven set to 400 degrees roasting for 50 minutes and continually basting with the left over marinade.

Remove from the grill and serve with your favorite grilling sides.

A chilled tossed green salad with a mild vinaigrette, potato salad, macaroni salad, coleslaw, Waldorf salad, you get the idea!

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