1 cup vegetable oil
2 small onions, coarsely chopped
3 scallions, coarsely chopped
2 green scotch bonnet peppers
1 tablespoon grated ginger
2 tablespoons coarsely chopped garlic
1 tablespoon fresh thyme leaves
2 tablespoons red wine vinegar
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground cloves
1 1/2 teaspoons ground allspice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 teaspoons lime juice
2 tablespoons Meyer's rum
1 tablespoon tamarind concentrate
2 whole chickens, each 3 to 4 pounds
4 tablespoons olive oil


Add marinade ingredients to food processor and puree until almost smooth.

Pierce the chicken with a fork to make many tiny holes. Rub marinade into chicken and refrigerate 24 to 48 hours, depending on desired intensity.

When ready to cook, prepare a slow and smoky charcoal fire. Remove chicken from marinade. Transfer the marinade to a small saucepan. Brush chicken with oil and grill over low heat until done, about 30 minutes.


Yield: 8 servings