- Spatchcock a chicken
- Marinate for 8 hours in the fridge
- Grill over indirect/direct heat until done
- Chop up and serve with Basmati rice with lentils and some sauteed gourds
Marinade:
1/2 diced yellow onion
1 bunch green onions, tops removed
6 cloves garlic
1 TBS fresh thyme
1 tsp fresh ginger
1 tsp Saigon cinnamon
1 tsp ground allspice
1 tsp ground nutmeg
1 TBS Telicherry pepper
2 TBS dark brown sugar
2 TBS dark rum
2 TBS dark soy sauce
1 TBS lime juice
1/4 cup orange juice
1 tsp Dave’s Scorpion Pepper Sauce (f’ing hot)
Blend all ingredients in a food processor and pour over chicken that has been cut/stabbed/poked/jerked with a paring knife.