Posted by Callies Biscuits on
For New Years, we took a vacay to Saint John in the Virgin Islands. I decided to pack a massive cooler to make all of our own meals. Naturally, I had a very specific list and my recipes were planned to a T. Before we left, I delegated the grocery list to my husband, John. Whole chickens were one of the items on the list.
When we got to the Delta check-in, we realized John had bought one too many chickens and a little extra steak. So a 6 am domestic squabble ensued in front of the Delta attendants and was caught on camera by my dear friends, the Dawson’s. After all was said and done, I was thankful for that extra chicken since it led to this dish!
- - 1 whole chicken, cut into pieces
- 5 bay leaves, chopped
- 1 teaspoon cayenne
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 2 teaspoons ginger
- 1 tablespoon allspice
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme
- 2 tablespoons light brown sugar
- 2 tablespoons turbinado sugar
- 2 tablespoons white vinegar
- Juice and zest of 2 limes
- ½ cup olive oil
- Salt and Pepper to taste
- 1. In a small bowl, mix together the allspice, bay leaves, cayenne, cinnamon, nutmeg, ginger, allspice, garlic powder, onion powder, rosemary, thyme, brown sugar and turbinado sugar. Set aside.
1. In a large bowl, whisk together the white vinegar, lime juice and zest and olive oil. Add the spice mixture and mix until well combined and a paste is formed.
1. Liberally salt and pepper the chicken pieces. Rub the spice mixture all over each piece of chicken. Refrigerate for at least 2 hours or overnight.
1. Bring chicken to room temperature and grill until the internal temperature reaches 165°F. You can also bake in the oven at 350°F for 1-1/2 hours until the internal temperature is 165°F.
1. Serve immediately and Enjoy!