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1
Put the chicken in a gallon sized zip-top bag and add the Sunny D and salt.
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2
Seal the bag while removing the excess air.
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3
Slosh the bag gently to combine.
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4
Put the bag in a lipped baking dish or sheet pan (to catch any leaks) and refrigerate six hours, or preferably overnight.
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5
About 90 minutes before you want to serve, start your grill and prepare for indirect cooking over medium heat (300-350 degrees F).
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6
While the grill is starting, make the wet rub.
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7
Combine the allspice berries, oregano, cumin seeds, and peppercorns in a spice grinder.
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8
Pulse to finely grind it and pour into a small mixing bowl.
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9
Add the remaining wet rub ingredients into the bowl, whisk/stir well to combine, set aside.
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10
Remove the chicken from the marinade, rinse well with cold water, and pat dry with paper towels.
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11
Smear the entire outside of the chicken on both sides with the wet rub.
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12
Clean and dry the onions, jalapenos and limes.
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13
Trim the ends of the onions.
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14
Halve the limes and sprinkle the cut sides with sugar.
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15
Grill the chicken indirectly until the internal temperature in the thickest part of the thigh reaches 165 degrees F (about 60-75 minutes).
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16
Just before the chicken is done add the onions, limes and jalapenos to the direct heat side of the grill and grill until each is nicely roasted.
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17
Then remove them from the grill to a plate and set aside.
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18
When the chicken reaches 165 degrees F in the thigh, remove it from the grill, put it onto a platter and let it rest five minutes.
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19
Then serve with the onions, limes, and jalapenos on the side.
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20
Enjoy!
