3 Tbl. olive oil
3 Tbl. white wine vinegar
3 Tbl. orange juice
1 1/2 Tbl. lime juice
1 Tbl. sugar
1/4 cup finely chopped scallion greens
2 cloves garlic, minced
1 Scotch Bonnet or jalapeņo pepper, minced
1 tsp. dried thyme
1 tsp. dried leaf sage
1/2 tsp. ground allspice
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. cayenne pepper
1 chicken (about 3 1/2 lbs.), cut into 8 pieces
In a large, shallow dish, combine all ingredients except chicken. Add chicken
and turn to coat with marinade. Cover and refrigerate 4 to 8 hours. Prepare
a medium-hot barbecue fire or preheat a gas grill. Remove chicken from marinade,
reserving marinade. Place chicken on grill, turning and basting with reserved
marinade occasionally, until richly browned and juices run clear when pricked,
about 30 to 40 minutes. (Stop basting at least 5 minutes before chicken is done.)
White meat will take less time than dark meat.