Buccaneer Chicken


2 large whole chickens (3-1/2 to 4 pounds each) or 4, each bone-in breasts and leg quarters

Marinade: 3 limes 8 cloves garlic, peeled and crushed 1 bunch scallions or green onions, coarsely chopped 1 small onion, finely chopped 1/2 cup chopped parsley (preferably flat leaf) 1 to 3 scotch bonnet chilies or other hot pepper, thinly sliced 1 tablespoon fresh or dried thyme 1 tablespoon whole cloves 2 teaspoons black peppercorns 2 teaspoons allspice berries 1 cinnamon stick 1 whole nutmeg 6 cups water 1 cup dark rum 1 tablespoon wine vinegar 3 tablespoons salt 2 tablespoons brown sugar 1 pound sugarcane trimmings or fresh cane split lengthwise, or 1 1/2 cups hardwood chips


Grilling Method: Indirect/Medium Heat

Cut chickens in quarters (through the breast and backbone). Prepare the marinade. Zest one lime and reserve. Cut limes in half. Place juice and reserved zest in a large non-reactive bowl or plastic container. Add the remaining ingredients for the marinade and stir until the salt is dissolved. Add the chickens and marinate overnight.

Place the sugarcane or wood chips in a smoker box in a gas grill or directly on the ash-grey briquettes. Place the chickens bone side down in the center of the cooking grate, away from any direct heat as far away from the flames as possible.

Smoke cook the chickens until done, 1 to 1-1/2 hours. If using a charcoal fire, add coals as necessary. When the chicken is cooked, the legs will wiggle in the joints and juices will run clear. Because the chicken is smoked rather than grilled, the meat near the joints may remain a little pink--even when the chicken is fully cooked. Serve hot or cold.

Recipe courtesy of Stephen Ruichlen

© 2002, Girls at the Grill(TM)

Main DishesElizabeth Karmel