Island Spiced BBQ Chicken

Courtesy of Nate Berkus

Hi Friends,

Rub(Note: Rub is good for more than one recipe)
2 tablespoons salt
2 tablespoons sugar
1 tablespoon + 1 teaspoon onion powder
1 tablespoon + 3/4 teaspoon of ground ginger
1 tablespoon garlic powder
1 1/2 teaspoon black pepper
1 1/4 teaspoon ground cinnamon
1 1/4 teaspoon ground nutmeg
1 1/4 teaspoon ground savory
3/4 teaspoon ground allspice
1/2 teaspoon ground jalapeno powder

Sauce
(3) 6 oz cans of pineapple juice
1/4 cup thai chili sauce
1/4 cup Captain Morgan Spiced Rum
1/4 cup sherry
1/4 cup ketchup
2 tablespoons sesame oil
1 tablespoons Worcestershire sauce
2 teaspoons minced fresh ginger
4 leaves fresh basil

12 boneless chicken thighs with skin defatted (see below Prepping The Chicken) 1 can of spray oil

Prepping the Chicken
1. Remove the skins from the thighs and set aside for use later. The skins will be firmly attached to one side of the thigh yet loose on the other side. Try to work your fingers under the skin and gently pull it off. If the attached side is difficult to remove without tearing, use a small knife to help detach.

2. Remove the bones from the thighs

3. Trim the thighs. Remove excess cartilage. Trim the edges and ends so you end up with a small rectangle or square.

4. Scrape the skins of all visible fat until paper thin and almost translucent. Set skin aside.

The Method
1.Combine all rub ingredients and set aside

2. Combine all sauce ingredients except for fresh basil and bring to a boil. Allow to simmer for 5 minutes.

3.Set aside enough sauce to marinate chicken in and allow to cool.

4. Allow remaining sauce to reduce over low heat. Remove from heat once it thickens and turns into a glaze.

5. Place chicken (without the skin) in marinade. Let the thighs marinate for four hours. Add chopped fresh basil to marinade. Remove chicken from marinade 30-45 minutes before grilling time and shake to remove excess marinade.

6. Once dry, season with rub on both sides, wrap skin around so it is surround the chicken and apply rub to skin, be sure to sprinkle rub over top & bottom of chicken.

7. Spray grill grate with oil. Grill chicken with indirect heat at approximately 325-350 degrees for 35 minutes. Once chicken hits 165 internal temp (around 35 minutes mark), start glazing (Apply glaze every 5-7 minutes until internal temp reaches 170(total cook time should be 45min - 1 hr).

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Yvonne