Ingredients
1 large onion, chopped3 green onions, chopped3/4 cup white vinegar1/2 cup orange juice1/4 cup dark rum1/4 cup olive oil1/4 cup soy sauce2 tablespoons lime juice1 habanero or Scotch bonnet pepper, seeded and minced2 tablespoons garlic powder1 tablespoon sugar1 tablespoon ground allspice1 tablespoon dried thyme1-1/2 teaspoons cayenne pepper1-1/2 teaspoons rubbed sage1-1/2 teaspoons pepper3/4 teaspoon ground nutmeg3/4 teaspoon ground cinnamon8 pounds bone-in chicken breast halves and thighs1/2 cup whole allspice berries1 cup applewood chips1/2 cup ketchup
Preparation
Process first 18 ingredients, covered, in a blender until smooth. Divide chicken into 2 large bowls; pour half the onion mixture in each. Turn chicken to coat. Cover and refrigerate overnight.
Soak allspice berries in water for 30 minutes. Drain chicken, reserving 1-1/2 cups marinade. Preheat grill and prepare for indirect heat. On a piece of heavy-duty foil (12 in. square), place soaked allspice berries; fold foil around berries to form a packet, crimping edges to seal. Using a small skewer, poke holes in packet. Repeat process for the applewood chips. Place packets over heat on grate of gas grill or in coals of charcoal grill.
Place chicken on greased grill rack, skin side down. Grill, covered, over indirect medium heat until a thermometer reads 165° when inserted into breasts and 170°-175° when inserted into thighs, 50-60 minutes.
Meanwhile, in a small saucepan over high heat, bring reserved marinade to a full rolling boil for at least 1 minute. Add ketchup; cook and stir until heated through. Remove from heat.
To serve Jamaican-style, remove meat from bones and chop with a cleaver. Toss chicken with sauce.
