Active Time
1 HR
Total Time
2 HR
Yield
Serves : 6

How to Make It

Step 1    

Arrange the chicken on a large baking sheet and season generously with salt. Let stand at room temperature for 30 minutes. Rinse the chicken and pat dry.

Step 2    

Meanwhile, in a blender, puree the onion, scallions, habanero, garlic and ginger until chunky. Add the allspice, thyme, sugar, cayenne, black pepper, nutmeg and cinnamon and puree until very smooth. Transfer the puree to a large bowl and whisk in the vinegar, orange juice, lime juice, soy sauce, Coke and liquid smoke, then whisk in the 1/4 cup of oil. Add the chicken and turn to coat thoroughly. Cover and refrigerate overnight.

Step 3    

Light a grill and brush the grates with oil. Transfer the chicken to a large plate. Transfer the marinade to a medium saucepan and boil until reduced by half, about 15 minutes.

Step 4    

Brush the chicken with oil and grill over moderate heat for 25 minutes, until lightly charred and cooked through. Brush the chicken with some of the marinade and grill for 1 minute. Serve the chicken with the remaining reduced marinade.

Suggested Pairing

Juicy, fruit-forward rosé.

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