Serves 4 Difficulty
For chicken: 1 large chicken, cut into 8 pieces 1/3 cup allspice berries 8 scallions, chopped 3 hot peppers (jalapenos to scotch bonnets), seeded 4 garlic cloves 6 fresh bay leaves 2 teaspoons salt 1 teaspoon black pepper 1/8 teaspoon cinnamon 1/8 teaspoon ground cloves 1/8 teaspoon ground ginger 6 thyme sprigs
For chutney: 1 pineapple, peeled, cored and chopped 1 Tablespoon vegetable oil 1/2 small onion, chopped 1/2 small red onion, chopped 1/8 cup garlic, minced 1/4 cup sugar 1/4 cup gf brown sugar 1 teaspoon cinnamon 1 teaspoon salt 1/4 cup red wine vinegar 1 teaspoon red pepper flakes 1 Tablespoon corn starch in 2 Tablespoons water
For chicken: Toast allspice berries in a dry pan for 5 minutes. Grind berries to a powder. Place allspice powder and all other ingredients, except chicken, in a food processor and process to a smooth paste. Add water if too dry.
Place chicken in plastic bag with paste and mix well. Refrigerate over night.
For chutney: Saute onions on low heat in oil for 20 minutes. Add pineapple and cook for 1 minute. Add garlic, sugars, cinnamon and salt. Cook for 5 minutes. Add vinegar and pepper flakes. Bring to a boil and thicken with cornstarch and water mixture. Cool to room temperature.
Prepare grill. Sprinkle chicken with salt. Grill chicken 45 to 60 minutes or until done.
Prepare this recipe the day before.
For additional flavor, toss allspice berries and bay leaves directly on the coals of your grill.