Spiced Rum Chicken
Wanna spice things up for Memorial Day Grilling? Try this Spiced Rum Chicken full of savory sweet flavor with a little kick at the end.
Servings: 4 people
Ingredients
Chicken:
- 8 Piece Chicken
- Scallions for garnish
- Limes + Juice for garnish
Marinade:
- ¼ cup of Pineapple cubed
- ¼ cup of White Onion cubed
- ¼ cup of Spiced Rum
- ⅛ cup of Teriyaki Sauce
- 2 tbsp of Scallions chopped
- 2 tsp of Habanero chopped
- 4-6 Garlic Cloves
- 2 Limes juiced
- 1.5 tbsp of Sea Salt
- 1 tbsp of Cinnamon
- 2 tsp of Black Pepper
- 1 tsp of Allspice
- 1 tsp of Nutmeg
- 1 tbsp of Olive Oil
Instructions
- Add all your marinade ingredients to a blender and blend until smooth. Place your chicken in a food safe container and add marinade. Mix thoroughly and place in the fridge to marinate overnight.
- Using Cowboy Charcoal, fill one chimney full of coals, light and let preheat for 15 minutes. Pour coals into the grill into one pile on one side of the grill for 2 zone cooking.
- Add your chicken skin side down onto the grill to sear for 2-3 minutes. Once seared, pull chicken over to the indirect cooking side, top with extra marinade and let cook until 165F internal (about 45 minutes).
- Once the chicken is done, pull off and let rest. Top with scallions and lime juice. Enjoy!