Sweet & Smoky Grilled Chicken Hindquarters {Caribbean-Inspired Cooking - Day 5}

Perhaps I've saved the best for last on this week of Caribbean-inspired cooking. Today we're sharing another quick and dirty recipe that's made for the grill. Summertime isn't over with yet, folks - lets use that grill as much as possible!

Caribbean Trading Company sent us a bottle of their Sweet and Smoky Wing Sauce. While drummies are one of John's favorite comfort foods, I had a bag of chicken hindquarters in the freezer that would work perfectly for a hearty weeknight dinner.

Of course, the night before I set out two hindquarters - that's the leg and thigh - in the fridge to thaw.



Then John simply slathered on a generous helping of the Sweet and Smokey Wing Sauce and let the chicken hang out in the fridge for about an hour. He really wanted the sauce to penetrate the chicken.


Before heading out to the grill, John poured himself a little more sauce in a dish for basting while the chicken was cooking. Overall, I'd say he grilled the chicken low-and-slow for about 35-40 minutes.


While that may seem like a long time, we wanted to ensure that the chicken was not only cooked through, but that there was a caramelized crust on the outside.

Mission accomplished. 

We had this chicken with green beans from the garden and a small side salad. 

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