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Jamaican Jerk Chicken for Two

Created by Sue on March 3, 2013

Step 1: Combine vinegar, lime juice, oil, and molasses in a small bowl; stir onions and habaneros into liquid and add rum.
Step 2: Mix dry spices together in a small bowl;slowly whisk in the liquid mixture, and add the garlic.
Step 3: Pour 1/2 cup of marinade into a separate cup to use as a baste during cooking; reserve.
Step 4: Separate leg quarters, if desired and place in a ziploc bag or shallow dish and pour remaining marinade over, stirring to coat thoroughly; marinate, refrigerated, for 6 hours, or overnight.
Step 5: Prepare grill by setting coals off to one side.
Step 6: Place an aluminum pan (or prepare one out of heavy-duty aluminum foil) next to the coals on the lowest grill rack (not directly over coals); pour one cup of water plus 2-3 tbsp rum in to drip pan.
Step 7: When the coals are hot, grill chicken on prepared rack above the drip pan (not directly over the coals), opposite from the coals and cover grill.
Step 8: As chicken becomes browned, occasionally baste with reserved marinade, and cook chicken until juices run clear and chicken is done, at least 30 min, up to an hour, slow cooking preferred.