Serves: 4
Total Calories: 279

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)

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

Nutritional Facts:

Serves: 4
Total Calories: 279
Calories from Fat: 244

More Recipes from the The Barbecue Bible Cookbook:
Afghan Grilled Quail
Afghan-Style Chicken / Murgh
Afghan-Style Game Hens
Anguillan Barbecue Sauce
Anguillan Roast Chicken
Annatto-Spiced Grilled Turkey
Bademiya's Justly Famous Chile-Coriander Chicken
Bahamian Grilled Chicken
Balinese Grilled Chicken With Apple-Macadamia Chile Sauce
Baxter Road Grilled Chicken
Beer Can Chicken
Brazilian Beer Chicken
Buccaneer Chicken / Poulet Boucane'e
Chicken With Lemon Mustard Sauce / Yassa
Cinnamon Cherry Sauce for Duck
Dimples' Barbecued Chicken
Grilled Chicken With Saffron / Joojeh Kebab
Grilled Duck With Garlic and Ginger
Grilled Game Hens With Moroccan Spices
Grilled Pheasant Legs
Grilled Quail Santorini
Jakarta Chicken Sate / Sate' Ayam
Malaysian Chicken Sates
Motevidean Chicken Breats / Pamplona de Pollo
Orange Sauce for Duck
Palestinian Chicken
Peking Duck
Piri-Piri Chicken
Scallion Crepes
Schoolyard Chicken Sates
Sea Captain's Chicken Tikka
Spiced Grilled Quail
Sri Lankan Sates
Tandoori Chicken / Tandoori Murgh
Thai Chicken Sates Served in Lettuce Leaves
Turkey Pastrami
Tuscan Grilled Pheasant
Uzbekistani Quail Grilled in Grape Leaves
Yakitori