Buccaneer Chicken Recipe
Servings: 1
Ingredients
- 2 whl chickens, about 5 pound Each
- 3 x limes
- 8 x cloves crushed garlic
- 1 bn green onions, coarsely minced
- 1 sm onion, finely minced
- 1/2 c. minced flat leaf parsley
- 3 x Scotch Bonnet chilies, or possibly other warm peppers, sliced thinly
- 1 Tbsp. fresh or possibly dry thyme
- 1 Tbsp. whole cloves
- 2 tsp black peppercorns, whole
- 2 tsp whole allspice berries
- 1 x cinnamon stick
- 1 whl nutmeg
- 6 c. water
- 1 c. dark rum
- 1 Tbsp. wine vinegar
- 3 Tbsp. salt
- 2 Tbsp. brown sugar
- 1 lb Sugar cane trimmings or possibly fresh cane (split the latter, lengthwise), or possibly
- 1 1/2 c. hardwood chips
Directions
- This recipe seems a little involved, but actually it's a series of simple steps. Given are instructions for a charcoal or possibly gas barbecue grill. If you have a patio style smoker, you can smoke the chicken in it, using sugar cane instead of wood chips. If you can't find sugar cane, use hardwood chips. Soak the chips in cool water for 2 hrs before using.
- **Wash the chickens and pat dry. Cut each into quarters through the breast and backbone. Set aside.
- **Cut limes in half and extract the juice, reserving the rinds. Place juice and rinds in large non-reactive bowl or possibly plastic container. Add in garlic, onions, parsley, chiles, thyme, cloves, peppercorns, allspice, cinnamon, nutmeg, water, rum, vinegar, salt and brown sugar. Stir till salt is dissolved. Add in chickens, turning to coat all sides. Cover and marinate in refrigerator 24 hrs.
- **Build fire in one side of barbecue grill. (If using gas grill heat one side, but not the other. If using charcoal, build fire on one side, or possibly around edges, leaving center empty.) Let fire burn down low. Place sugar cane in smoking pan or possibly heavy duty aluminum pan on fire. Remove chickens from marinade and place cut side down, as far away from flames as possible.
- **Smoke cook chickens till done, 1 to 1 1/2 hrs. (If using charcoal fire, add in coals as necessary.) When chicken is cooked, legs will wiggle in joints and juices will run clear. Because the chicken is smoked rather than grilled, meat near joints may remain a little pink even when chicken is fully cooked. Serve warm or possibly cool.
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