Calypso Chicken

• 2 tablespoons fresh thyme, chopped
• 1 tablespoon butter, melted
• 4 garlic cloves, minced
• 1 12 teaspoons paprika
• 34 teaspoon ground allspice (I use 1/2 teaspoon)
• 12 teaspoon salt
• 14 teaspoon cayenne pepper
• 14 teaspoon cinnamon
• 2 lbs chicken breasts, skinless & bone-in (or legs)
• 1 tablespoon butter, melted
• 2 tablespoons dark rum or 2 tablespoons apple juice

1. In a small bowl, mix thyme, 1 tablespoon melted butter, garlic, paprika, allspice, salt, cayenne and cinnamon.
2. Rub this mixture all over the chicken and let stand for 20 minutes.
3. You can do this ahead of time & refrigerate it for 24 hours.
4. (Personally, I find the flavour gets stronger the longer it's refrigerated.
5. ).
6. When ready to grill, mix the rum with 1 tablespoon melted butter.
7. On a greased grill, over medium heat, place the chicken, bone-side down.
8. Close the lid and grill 25 minutes, brushing once with half the rum mixture.
9. Turn, and brush with remaining rum mixture.
10. Grill, covered, until breast is no longer pink inside, and the juices run clear when the leg is pierced.
11. This normally takes about 20 minutes.

fresh thyme, butter, garlic, paprika, ground allspice, salt, cayenne pepper, cinnamon, chicken breasts, butter, dark rum

Taken from www.food.com/recipe/calypso-chicken-433764 (may not work)