The variations on barbecued chicken are endless. Everyone has a favourite sauce they feel is best and this one came from our friends at Goslings.


1 4-lb chicken, cut into eighths
1/2 red onion, minced
1 tbs olive oil
1/2 cup ketchup
2 tsp Worcestershire sauce
1 tsp apple cider vinegar
1 tsp chile powder
1/2 tsp cayenne pepper
1/4 cup Gosling’s Black Seal Rum
1 tsp sherry peppers


Remove any excess fat from the chicken, rinse and pat dry.
When the fire is hot, place the chicken on an oiled grill, skin side down and, when well seared, turn over.
Cook for a half-hour, over slow head, before beginning to baste with the sauce. Turn once, baste, then turn again.
Continue basting, but not turning, until cooked through another 20-30 minutes. Be careful not to char the chicken.

During the initial cooking time, or well in advance, you may want to prepare the sauce. You can do this in a pot on the grill while the chicken is cooking. Sauté the onion in the olive oil until softened. Add the remaining ingredients and bring to a boil. Simmer 20 minutes, taking care it doesn’t get too thick.