Muscovado sugar can be found at most cooking and baking supply stores — locally it’s available at Shopper’s Corner. Be sure to wear gloves while chopping and handling the Scotch bonnet or habanero peppers. The oils in the pepper will make your skin burn. Wash your hands thoroughly after handling the peppers.
INGREDIENTS:
1 tablespoon cracked black peppercorns
3/4 teaspoon grated nutmeg
1 1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 tablespoons salt
1/4 cup muscovado or dark brown sugar
3 to 9 Scotch bonnet or habanero peppers, seeded and chopped
4 teaspoons minced garlic
1 tablespoon minced ginger
2 bunches scallions, finely chopped (green and white parts)
1/2 cup oil
zest and juice of 4 limes
1/4 cup white vinegar
1/2 cup dark rum
1 (4- to 6-lb.) chicken, cut into 8 pieces or 5 lbs. chicken drumsticks
METHOD:
In a large bowl, combine all of the ingredients in the list, except for chicken. Pour the marinade into a large zipper-top plastic bag. Add the chicken pieces or drumsticks and toss to coat. Squeeze out any air and seal the bag. Place the bag in a bowl and place it in the refrigerator. Marinate the chicken overnight, for up to 24 hours.
Heat the grill to medium-high, and oil the racks. Remove the chicken from the marinade and grill over medium-high heat until the meat is firm and the juices run clear or a thermometer inserted reads 165 degrees.
Remove the chicken to a platter and set aside for a few minutes before serving.
SOURCE: Adapted from a recipe in LA Times
