Best-Darned Grilled Chicken
Source of Recipe
Unknown
List of Ingredients
Seasoning Paste
2 Tbsp salt
2 Tbsp sugar
1 Tbsp plus 1/2 tsp soy sauce
1 Tbsp plus 1 tsp onion powder
1 Tbsp plus 3/4 tsp ground ginger
1 Tbsp garlic powder
1 Tbsp grated lemon peel
1 Tbsp grated lime peel
l/2 tsp white pepper
1/4 tsp ground cardamom
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground savory
3/4 tsp ground allspice
3/4 tsp black pepper
3/4 tsp ground dried habanera peppers
4 bay leaves
1 (3to4-pound) chicken, cut into 8 pieces
4 Tbsp un-salted butterRecipe
Combine the seasoning paste ingredients in a large bowl or 1-gallon zipper plastic bag.
Place the chicken pieces in the bowl or bag and rub the pieces evenly with the seasoning paste. Cover the bowl tightly with plastic wrap, or zip the bag, &
refrigerate for 6 to 8 hours.
When ready to cook, light the coals or prepare the grill according to directions.
While waiting for the coals to reach the white-ash stage or for the grill to reach the
cooking stage, bring the chicken to room temperature.
Melt the butter. With a spoon,
gently scrape as much of the seasoning paste as possible off the chicken, combine it
with any paste remaining in the bowl or zipper bag, and stir it into the butter.
Place the larger pieces of chicken over the hottest section of the grill and smaller pieces in the cooler section, cook turning the pieces and basting several times with the butter-paste mixture, until done. Serve
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