Islands-Style Spicy Chicken Thighs or Legs
Comments: Chicken pieces sometimes served during cruises into the Carabean Islands.
It is true that nutmeg, cloves, all-spice, peppercorns and cinnamon, which can be found in abundance into the Carabean Islands, are often sold, not grinded, into the streets, along with mangoes, papayas and plantains.
These chicken pieces, served over a bed of curry rice, are always really appreciated.
Servings: 4
IngredientsPreparation
  • 8 to 10 chicken thighs or legs
Marinade
  • 1 cup [250 mL] soy sauce
  • 1/2 cup [125 mL] dark rum
  • 1/2 cup [125 mL] red wine vinegar
  • 1/2 cup [125 mL] vegetable oil
  • 2 tablespoons [30 mL] thyme
  • 1 tablespoon [15 mL] freshly minced ginger
  • 4 to 6 garlic cloves, minced
  • 1 or 2 small seeded fresh hot peppers, minced [optional]
  • 1 teaspoon [5 mL] freshly ground black pepper
  • 1 teaspoon [5 mL] nutmeg or mace
  • 1 teaspoon [5 mL] allspice
  • Juice of 1 lime
  • Into a large glass bowl, well beat together all marinade ingredients.
  • Add chicken thighs or legs to marinade; turn chicken pieces until really well coated with marinade.
  • Leave to marinate, refrigerated for 2 to 4 hours, turning chicken pieces every hour.
  • Preheat barbecue until charcoals become gray, almost white.
  • Oil hot barbecue rack before laying chicken pieces onto the center of just hot barbecue rack, or onto the sides of hot barbecue rack, away from direct heat.
  • Close barbecue lid and barbecue chicken pieces for approximately 45 to 60 minutes turning pieces every 15 minutes, until chicken meat is easily remove from bones with a fork.