For added flavor, set a smoker box filled with hickory or apple chips on the grill and let them burn while the chicken cooks.

Ingredients:

• 3 bunch Scotch bonnet or habañero chiles, stemmed and seeded (To avoid unwanted skin contact, wear gloves, and use a ¼ teaspoon measure to remove chile seeds. You can vary the chiles to control the heat.) (A not so gourmet substitution would be Sriracha sauce or some other really hot sauce.)
• 3 cloves garlic
• 1 bunch scallions, trimmed and chopped
• 1 small onion, chopped
• 1 piece fresh ginger (2-inch), peeled
• Juice of 2 limes
• 2 Tab olive oil
• 1 Tab brown sugar
• 2 tsp. dried thyme
• 1 tsp. ground allspice
• 1 tsp. kosher salt
• 1⁄2 tsp. black pepper
• 4 chicken hindquarters, trimmed

Directions: 

1. Purée chiles, garlic, scallions, onion, ginger, lime juice, oil, brown sugar, thyme, allspice, salt, and pepper in a food processor. ( You might do this at home if camping.)
2. Pierce hindquarters with a knife and place in a large dish. Piercing the chicken with a knife allows the marinade to more easily penetrate into the meat.
3. Coat hindquarters with scallion purée and cover with plastic wrap.
4. Chill 2 hours or up to one day.
5. Prepare grill for indirect grilling, heating one side to high and keeping the other side unlit to maintain a temperature of 400°.
6. Grill hindquarters, skin side up, indirectly (unlit side), covered, 25 minutes. Rotate hindquarters to evenly cook, and grill until an instant read thermometer inserted in the thickest part registers 175°, 20 minutes more.  If cooking on charcoal, use medium heat and rotate to the side when done. 

Serves:  4

Source:  cuisine recipes.com