This recipe makes 6-8 servings and is best enjoyed with a Light Hearted (or a few).

Ingredients

• 1tsp cinnamon
• 1tsp ground nutmeg
• 2tsp ground All spice
• 3tsp paprika
• 2tsp dried thyme
• Red onion – peeled and rough chop
• 6 Habanero peppers – remove seeds
• 2tsp sea salt
• ¾ C dark brown sugar
• 1/2 C mustard powder
• 4 limes, zest and juice
• 1 head of garlic, peeled
• ½ C Cider vinegar
• 1 can of Bell’s Light Hearted or chicken broth
• 2 whole chickens cut into portions, drumsticks, thigh, breast, bone in cut in half Or 8 chicken thighs/drumsticks

Directions

• In a blender, place all ingredients (except Chicken) and blend until smooth. Place chicken pieces in large bowl or Ziploc bag, cover and coat with marinade, refrigerate overnight, up to 2 days ahead.
• Place chicken on a foiled tray, removing some of the marinade, bake at 275*F for 25 minutes. Pre heat BBQ grill to medium hot.
• Remove chicken from oven and finish on the grill until the skin begins charred and golden brown. Do not burn!
• Remove from grill and serve with rice and beans, grilled corn on the cob and a pint of Bell’s Light Hearted Ale