Ingredients: |
Ingredients: 1 bunch of scallions, chopped
3 cloves of garlic, peeled
2 tsp ground allspice
1 Tbsp dried thyme
2 tsp salt
1/4 cup molasses
4 canned chipotle chiles in adobo sauce
1/4 cup vegetable oil
3 pounds bone in, skin on chicken thighs, legs, or breasts
1 lime, cut into wedges
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Directions: |
Directions:1. Puree scallions, garlic, allspice, thyme, salt, molasses, chiles, and oil in food processor or blender until almost smooth, scraping down sides if necessary. Working with one piece of chicken at a time, slide fingers between the skin and meat to loosen the skin, then rub about 1 Tbsp of the spice mixture under the skin of each piece of chicken. Transfer chicken to a large resealable bag. Pour the remaining spice mixture over the chicken, seal the bag and turn the bag so that the chicken pieces are covered in the marinade. Refrigerate for at least 2 hours of up to 36 hours.
2. Light your grill and preheat on high. Once the grill is hot, leave one side on high and turn the other side to low (if using charcoal, stack the briquettes 2-3 high on one side and in a single layer on the other side).
3. Remove chicken from bag and arrange skin side down over hot part of the grill. Cook chicken, covered, until well browned on both sides, 3-5 minutes per side. Transfer chicken to the cooler part of the grill and continue to cook, turning occasionally, until very dark and fully cooked, about 15-22 minutes. Serve with lime wedges. |
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