A flavorful and aromatic grilled chicken recipe inspired by Caribbean cuisine, perfect for a summer meal.
Combine the vinegar, lime juice, molasses, and rum in a mixing bowl.
Whisk the liquid ingredients thoroughly to ensure they are well combined.
Add the chopped onion, minced habanero pepper, and minced garlic to the liquid mixture.
Chop the onion and pepper finely to release their flavors into the marinade.
Mix the ground spices and salt in a small bowl, then stir them into the liquid mixture.
Ensure the spices are evenly distributed in the marinade for consistent flavor.
Place the chicken legs in a ziploc bag and pour the marinade over them. Seal the bag and refrigerate for at least 6 hours or overnight.
Marinating overnight allows the flavors to deeply penetrate the chicken.
Prepare the grill by setting up indirect heat with coals on one side and an aluminum pan filled with water on the other.
The water in the pan helps maintain moisture during grilling.
Place the chicken on the grill over indirect heat and cover. Grill, turning occasionally, for 30-45 minutes until cooked through.
Use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
Serve the grilled chicken hot with your favorite sides.
Garnish with lime wedges for an extra burst of flavor.
