When dark rum meets hot peppers, the perfect Caribbean style marinated grilled chicken is created that will surely make their mouths water…


  • 1 chicken (halved)
  • 2 scallions
  • 2 Tbsp soy sauce
  • ½ cup chopped parsley
  • 10 thyme sprigs
  • ¼ tsp black pepper
  • ¼ tsp allspice
  • 1 lime
  • 1 orange (or 2 clementines)
  • ¼ cup dark rum
  • 1 beer
  • 1½ Tbsp brown sugar
  • 1 tsp grated ginger
  • 1 scotch bonnet pepper (adjust to taste

Drunk Marinated Grilled Chicken Caribbean Style Recipe

Starting with the marinade, give the scallions, parsley and thyme a rough chop. Place the chopped ingredients in a bowl. Next, add the juice from the lime and orange to the bowl. Grate about 1 Tbsp of ginger on top.

Time to add some kick… Roughly chop up the scotch bonnet pepper and add to the marinade. This is the part you can really adjust to taste: if you don’t like the heat, remove the seeds first- if you feel a bit adventurous, you can even add a second pepper!

Add the all-spice, brown sugar and black pepper. There’s no salt in this marinade recipe- instead, we get the sodium we need from the soy sauce, so add that to the bowl.

Place your halved chicken in a food grade zip lock back and pour in the marinade. Let the juices do their magic for 2 hours up to a whole night.

Time to fire up the grill!

Prepare your pit for indirect heat. Once it’s hot, position the chicken halves in the indirect heat area, with the thicker parts (breast, leg) facing towards the coal. Baste the chicken with the same marinade every 15 minutes. Flip the halves every half an hour, always keeping the thicker parts towards the heat source.

Grill until internal temperature in the thickest parts reaches 165ºF. You can then move it over direct heat for a very short time just to crisp up the skin some more, or serve as-is.


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