This dish can also be made in the oven. Arrange the chicken parts on rimmed baking sheets and roast them at 425° for 35 minutes, then pour the juices into a gravy boat. Preheat the broiler. Broil the chicken, 1 sheet at a time, until the skin is crisp, about 4 minutes per sheet. Shift the sheet during broiling for even browning. Serve with the pan juices.
The smoky grilled flavors in this chicken dish make beer a perfect match. Pick a light lager style from the Caribbean, such as Red Stripe from Jamaica or Carib from Trinidad.