5 pounds chicken legs
2 cloves garlic -- chopped, up to 3
- or pressed
2 teaspoons salt
4 tablespoon freshly squeezed lime juice
- -- (about 3 limes)
2 tablespoon Worcestershire sauce
1/4 cup rum
1 tablespoon brown sugar
1-1/2 inch pie fresh ginger
- root -- finely chopped
1/4 cup vegetable oil

Rinse the chicken and dry with paper towels. Rub the chicken with the garlic and salt; place in a non-metallic dish or a heavy plastic bag. Combine the remaining ingredients and add to the chicken. Marinate in a cool place for at least one hour or refrigerate for up to two days. Prepare the grill. When the coals are medium hot, drain the chicken and cook over the coals, turning after 10 minutes and basting them frequently with the marinade, for a total of 30 minutes, or until they are golden brown. If the chicken is browning too quickly, move to a cooler part of the grill. Serve hot or at room temperature.

This recipe currently has 0 comments. Add your own comment in the right hand menu.