Ingredients

2 bunches green onions, finely chopped (green and white parts)

3 to 9 Scotch bonnet or habanero peppers, seeded, chopped

1/2 cup vegetable oil

1/2 cup dark rum

1/4 cup muscovado or dark brown sugar

1/4 cup white vinegar

2 tbsp salt

4 tsp minced garlic

1 tbsp cracked black peppercorns

1 tbsp minced ginger

1 1/2 tsp ground allspice

3/4 tsp grated nutmeg

1/2 tsp ground cinnamon

1/4 tsp ground cloves

Zest and juice of 4 limes

1 chicken, 4 to 6 pounds, cut into 8 pieces

Preparation

  1. Combine all ingredients except chicken in a large food storage bag; add the chicken pieces. Squeeze out the air; seal bag. Turn to coat chicken. Marinate the chicken in the refrigerator 8-24 hours, turning the bag occasionally.

  2. Prepare a grill with an oiled rack for medium-high heat. Remove the chicken from the marinade; grill, turning once or twice, until the juices run clear or a thermometer inserted in thickest piece reads 165 degrees, 20-30 minutes. Remove the chicken to a platter; let rest 2 minutes before serving.