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1
Process first 18 ingredients, covered, in a blender until smooth. Divide chicken into 2 large resealable plastic bags; pour half the onion mixture in each. Seal bags; turn to coat. Refrigerate overnight.
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2
Soak allspice berries in water for 30 minutes. Drain chicken, reserving 1-1/2 cups marinade. Preheat grill and prepare for indirect heat. On a piece of heavy-duty foil (12 in. square), place soaked allspice berries; fold foil around berries to form a packet, crimping edges to seal. Using a small skewer, poke holes in packet. Repeat process for the applewood chips. Place packets over heat on grate of gas grill or in coals of charcoal grill.
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3
Place chicken on greased grill rack, skin side down. Grill, covered, over indirect medium heat until a thermometer reads 165u00b0 when inserted into breasts and 170u00b0-175u00b0 when inserted into thighs, 50-60 minutes.
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4
Meanwhile, in a small saucepan over high heat, bring reserved marinade to a full rolling boil for at least 1 minute. Add ketchup; cook and stir until heated through. Remove from heat.
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5
To serve Jamaican-style, remove meat from bones and chop with a cleaver. Toss chicken with sauce.
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6
Arrange grilled chicken pieces in a greased 13x9-in. baking dish; add sauce. Cool; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u00b0. Reheat chicken, covered, until a thermometer reads 165u00b0, for 40-50 minutes.
