ANGUILLAN ROAST CHICKEN

Anguillan Roast Chicken image

Number Of Ingredients 13

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1 chicken (3 1/2 to 4 pounds), cut into 8 pieces
1 bunch scallion, both white and green parts, trimmed and coarsely chopped
1 shallot, coarsely chopped
4 cloves garlic, coarsely chopped
1 onion, small, coarsely chopped
1/2 to 2 scotch bonnet chiles, chopped (for a milder seasoning, seed the chiles)
2 teaspoons salt, or more to taste
2 teaspoons thyme, chopped fresh, or 1 teaspoon dried
1/2 teaspoon black pepper, freshly ground
2 bay leaves, crumbled
1/2 cup olive oil
1/4 cup rum, preferably 151 proof
Anguillan Barbecue Sauce (see recipe)

Steps:

1. Rinse the chicken pieces under cold running water, then drain and blot dry with paper towels. Place the chicken in a large nonreactive bowl. Combine the scallions, shallot, garlic, onion, chiles, 2 teaspoons salt, thyme, pepper, and bay leaves in a food processor and process to a paste. Add the oil and rum and process until blended and smooth. Taste for seasoning, adding salt as necessary the mixture should be highly seasoned. Pour the marinade over the chicken in the bowl and turn the pieces to coat thoroughly. Cover and let marinate, in the refrigerator, for 12 hours.2. Preheat the grill, using the two-tiered method. If using a charcoal grill, preheat to medium. If using a gas grill, place the wood chips in the smoker box and preheat the grill to high then, when smoke appears, lower the heat to medium.3. When ready to cook, if using charcoal, toss the wood chips on the coals. Oil the grill grate. Remove the chicken from the marinade and place, skin side down, on the grate over the hotter section of the grill. The last 5 minutes, brush the chicken with a small amount of the barbecue sauce.4. Transfer the chicken to a serving platter and serve with the sauce on the side. Reserve any leftover sauce for another use.Serves 4

Nutrition Facts : Nutritional Facts Serves