Chicken Legs Caribbean

Chicken Legs Caribbean Recipe

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Vicki Butts (lazyme)


From Betty Crocker Barbecue Lovers II, May 1990.


☆☆☆☆☆ 0 votes

15 Min
1 Hr


  • 1/4 c
    dark rum
  • 1 Tbsp
    chili powder
  • 1 Tbsp
  • 1/4 tsp
    red pepper sauce
  • 4
    chicken drumsticks
  • 4
    chicken thighs

  • 1
    ripe medium pineapple
  • 1/4 c

How to Make Chicken Legs Caribbean


  1. Mix all ingredients except chicken pieces and Grilled Pineapple; pour over chicken. Cover and refrigerate at least 1 hour.
  2. Remove 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.
  3. Serve with Grilled Pineapple.
  4. Grilled 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.
  5. Grill pineapple, rind side down, 5 to 6 inches from medium coals 20 to 25 minutes or until heated through.

Printable Recipe Card

About Chicken Legs Caribbean

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Caribbean

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