chicken legs caribbean
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From Betty Crocker Barbecue Lovers II, May 1990.
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yield
8 serving(s)
prep time
15 Min
cook time
1 Hr
method
Grill
Ingredients For chicken legs caribbean
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1/4 cdark rum
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1 Tbspchili powder
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1 Tbspmolasses
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1/4 tspred pepper sauce
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4chicken drumsticks
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4chicken thighs
- GRILLED PINEAPPLE:
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1ripe medium pineapple
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1/4 choney
How To Make chicken legs caribbean
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1Mix all ingredients except chicken pieces and Grilled Pineapple; pour over chicken. Cover and refrigerate at least 1 hour.
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2Remove chicken; reserve marinade. Cover and grill chicken, bone sides down, 5 to 6 inches from medium coals 15 to 20 minutes; turn chicken. Cover and grill 20 to 40 minutes longer, turning and brushing 2 or 3 times with reserved marinade, until done.
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3Serve with Grilled Pineapple.
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4Grilled Pineapple: Cut off top of pineapple. Cut pineapple lengthwise into 6 wedges. Cut core from each wedge. Loosen fruit by slicing from rind (do not remove rind). Drizzle honey over fruit. Let stand 1 hour.
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5Grill pineapple, rind side down, 5 to 6 inches from medium coals 20 to 25 minutes or until heated through.
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