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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/2 cup chopped green onions |
2 habanero chile peppers, seeded and chopped |
2 garlic cloves, pressed |
1 tablespoon chopped fresh or 2 teaspoons dried thyme |
1 teaspoon salt |
1/4 teaspoon ground nutmeg |
1/4 teaspoon ground allspice |
1/4 teaspoon ground cinnamon |
1/4 teaspoon pepper |
3 tablespoons red wine vinegar |
2 tablespoons lime juice |
1 tablespoon orange juice |
1 teaspoon vegetable oil |
1 (4-pound) whole chicken, cut up |
Directions:
1. Combine first 13 ingredients in a shallow dish or heavy-duty zip-top plastic bag; add chicken. Cover or seal, and chill 24 hours.
2. Remove chicken from marinade, discarding marinade.
3. Prepare fire by piling charcoal or lava rocks on 1 side of grill, leaving the other side empty. Place rack on grill. Arrange chicken over empty side, and grill, covered with grill lid, over medium-high heat (350° to 400°) 25 minutes. Place chicken in a 13- x 9-inch baking dish.
4. Bake, covered, at 350° for 30 minutes or until done.
5. *1 tablespoon habanero hot sauce may be sustituted for habanero chile peppers.
6. **4 pounds chicken pieces may be sustituted for whole chicken.
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