1. Combine vinegar, lime juice, oil, and molasses in a small bowl; stir onions and habaneros into liquid and add rum. 2. Mix dry spices together in a small bowl;slowly whisk in the liquid mixture, and add the garlic. 3. Pour 1/2 cup of marinade into a separate cup to use as a baste during cooking; reserve. 4. Separate leg quarters, if desired and place in a ziploc bag or shallow dish and pour remaining marinade over, stirring to coat thoroughly; marinate, refrigerated, for 6 hours, or overnight. 5. Prepare grill by setting coals off to one side. 6. Place an aluminum pan (or prepare one out of heavy-duty aluminum foil) next to the coals on the lowest grill rack (not directly over coals); pour one cup of water plus 2-3 tbsp rum in to drip pan. 7. When the coals are hot, grill chicken on prepared rack above the drip pan (not directly over the coals), opposite from the coals and cover grill. 8. As chicken becomes browned, occasionally baste with reserved marinade, and cook chicken until juices run clear and chicken is done, at least 30 min, up to an hour, slow cooking preferred. ---------------------------------------------------------------------------
Nutrition
Ingredients
