1 whole CB Chicken
2 stalks fresh lemongrass (thinly sliced)
1 tbsp. red rum
3 tbsp. orange juice
1 tbsp. lime juice
4 garlic cloves (mashed)
2 stalks escallion (sliced)
1 scotch bonnet pepper (seeded and sliced)
1/3 cup honey or 1 ½ cups brown sugar
1 thumbsized piece of ginger
2 tbsp. soy sauce
2 tbsp. sesame oil
1/2 tsp. salt
Preheat oven to 425 degrees F. Rinse and pat dry the chicken. Place lemongrass, garlic, escallion, scotch bonnet peppers, rum, soy sauce, orange juice, lime juice, ginger, sugar and sesame oil in a food processor to create your paste, then add salt.
Place chicken in roasting pan. Using your hands, smother the chicken in the paste, as well as in between the loosened skin of the breast and legs, and inside the cavity. Cover and allow chicken to marinate for at least 30 minutes.
Roast chicken at 425 degrees F for 15 minutes. Then reduce heat to 375 degrees F and roast until the thigh has an internal temperature of 160 degrees F.Baste often with pan drippings.