1 tablespoon chopped fresh or 2 teaspoons dried thyme
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper
3 tablespoons red wine vinegar
2 tablespoons lime juice
1 tablespoon orange juice
1 teaspoon vegetable oil
1 (4-pound) whole chicken, cut up**
How to Make It
Combine first 13 ingredients in a shallow dish or heavy-duty zip-top plastic bag; add chicken. Cover or seal, and chill 24 hours.
Remove chicken from marinade, discarding marinade.
Prepare fire by piling charcoal or lava rocks on 1 side of grill, leaving the other side empty. Place rack on grill. Arrange chicken over empty side, and grill, covered with grill lid, over medium-high heat (350° to 400°) 25 minutes. Place chicken in a 13- x 9-inch baking dish.
Bake, covered, at 350° for 30 minutes or until done.
*1 tablespoon habanero hot sauce may be sustituted for habanero chile peppers.
**4 pounds chicken pieces may be sustituted for whole chicken.