Smoky, sweet, and savory roasted chicken legs slathered in a Caribbean-style barbecue sauce.
To make the sauce, heat the olive oil over medium heat. Add onions and garlic, sear for 2 minutes, and then turn heat to medium-low. Cook, stirring occasionally, for another 10 – 15 minutes or until onions begin to caramelize. Add jalapeño and cook for 2 minutes more. Add rum, scraping up any browned bits from the bottom; simmer for 1 – 2 minutes. Stir in tomato paste, cider vinegar, soy sauce, molasses, honey, ginger, spices, sea salt, and water, and simmer for 15 minutes. Finally, stir in lime zest and juice. Cool and pour into a jar. Cover and refrigerate for up to one week.
Heat a cast iron skillet over high to medium-high heat and add the grapeseed oil. Pan should be hot, but not so hot that the oil smokes. Sear the chicken legs for 2 minutes on each side, for a total of 4 minutes. Remove pan from heat.