Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           onion -- chopped
   1      tablespoon    fresh thyme
   2      teaspoons     sugar
   1      teaspoon      coarsely ground black pepper
     1/2  teaspoon      allspice
     1/4  teaspoon      red pepper flakes -- crushed
   1      tablespoon    oil
   3      whole         frying chickens -- cut-up
                        -- 3 1/2  pounds each

Preparation:

In blender container or food processor bowl with metal blade, combine all ingredients except chicken. Blend until mixture is a paste. Rub paste on all sides of chicken pieces. Place in 12x8" (2 quart) baking dish or large resealable plastic bag. Cover dish or seal bag. Refrigerate 3 hours or overnight. Heat grill. Place seasoned chicken on 18" square of heavy-duty foil. Wrap securely, using double-fold seals. When ready to grill, place chicken on gas grill over medium heat or on charcoal grill 4-6 inches from Medium coals. Cook for 1 hour or until chicken is tender and juices run clear, turning once. Remove chicken from foil, reserving juices. Place chicken on grill. Cook 10-15 minuets or until chicken is golden brown, turning once and basting occasionally with reserved juices. Oven Directions: prepare chicken as directed. Heat oven to 350F. Cover dish tightly with foil or wrap chicken in foil. Bake at 350F for 1 hour or until chicken is tender and juices run clear. Remove chicken from baking dish or foil, reserving juices. Place chicken on broiler pan. Broil for 10-15 minutes or until chicken is golden brown, turning once and basting occasionally with reserved juices.