St. Barths Black Rum Chicken
An accidental barbecue sauce I came up with in St. Barths for a family dinner.
1 cup Black Strap Rum (or dark rum with 3 tablespoons molasses added)
1 1/2 cups ketchup
1/2 cup red wine vinegar
3 cloves garlic, peeled and smashed
Juice of 1/2 lemon
1/2 teaspoon salt
1 teaspoon pepper
4 bone-in, skin-on chicken breasts, plus 8 wings (or any combination you desire)
In a medium saucepan, combine rum, ketchup, vinegar, garlic, lemon, salt and pepper. Over medium heat, bring to a boil and let reduce by a third.
Meanwhile, sear chicken on the grill on both sides. Spoon or brush on some of the sauce on the tops, flip the chicken and add more sauce. Flip one more time. Spoon on remaining sauce, cover grill and cook another 10 - 15 minutes until chicken is cooked all the way through. Serves 4 - 6.