Jamaican Chicken

Directions

1. Remove and discard the fat just inside the body cavities of the chicken. Remove the package of giblets and set aside for another
2. use. Rinse the chicken, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Set aside while you prepare the seasoning. Or clean and dry chicken pieces.
3. Combine the scallions, garlic, chile, paprika, thyme, salt, pepper, soy sauce, and oil in a blender or mini processor and process to a smooth puree. Spoon half the mixture into the neck and body cavities of the chicken, then rub the remainder over the skin (or under it) to cover completely. Place the chicken in a large, heavy-duty plastic bag with a zip-lock closing. Seal the bag and let the chicken marinate, in the refrigerator, for 12 to 24 hours, turning the bag over several times.
4. Prepare the barbecue sauce. Combine the ketchup, soy sauce, scallions, garlic, ginger, sugar, and vinegar in a medium-size saucepan and bring to a boil over medium heat, stirring until the sugar is dissolved. Reduce the heat to low and simmer, uncovered, until thick and richly flavored, 10 to 12 minutes. Stir in the rum the last 2 minutes, then remove from the heat. You should have about 2 cups of sauce.
5. Set up the grill for indirect grilling, placing a drip pan in the center. If using a charcoal grill, preheat it to medium. If using a gas grill, place all the wood chips in the smoker box and preheat the grill to high; then, when smoke appears, lower the heat to medium.
6. When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil the grill grate. Remove the chicken from the plas-
7. tic bag and place, breast side up, on the hot grate over the drip pan. Cover the grill and cook the chicken for 40 minutes. If using pieces, cook for about 25 minutes. Uncover the grill and brush the chicken liberally with barbecue sauce. Cover again and continue grilling the chicken until the skin is mahogany brown and the juices run clear when the tip of a skewer or sharp knife is inserted in the thickest part of a thigh, 30 to 45 minutes more for a whole chicken and 25 minutes more for pieces. If using charcoal, add 10 to 12 fresh coals per side and the remaining wood chips after 1 hour.
8. Continue to brush the chicken with sauce as it cooks.
9. Transfer the chicken to a cutting board or platter and let stand for 5 minutes before carving.
10. Note: An instant-read meat thermometer inserted in the inner muscle of a thigh, not touching the bone, should register 180°F.