↞ recipe box start page
Category: Poultry I
Prep Time: Cook Time: Total Time:
3 large garlic cloves, coarsely chopped
2 shallots, coarsely chopped
2 tbsp curry powder
1 tbsp thyme leaves
1 tsp freshly grated nutmeg
Finely grated zest of 1 lime
1/2 tsp cayenne pepper
1/4 cup canola oil
3 tbsp fresh lime juice
Salt and freshly ground pepper
7 lbs chicken parts
Lime wedges, for serving
In a mini food processor, pulse the garlic with the shallots until finely chopped. Add the curry, thyme, nutmeg, lime zest and cayenne and pulse until blended. Add the oil and process to a smooth paste. Transfer the paste to a bowl, whisk in the lime juice and season with salt and pepper.
Using a skewer, poke several holes in the skin of each piece of chicken. Rub the curry paste all over the chicken and spread the pieces out on 2 large rimmed baking sheets. Refrigerate for 4 to 6 hours. Let stand at room temperature for 30 minutes before grilling.
Light the grill. Cook the chicken pieces over a moderately hot fire, turning occasionally, for about 35 minutes, or until browned and cooked through. Serve with lime wedges. Serves 8
NOTES: This dish can also be made in the oven. Arrange the chicken parts on rimmed baking sheets and roast them at 425 degrees for 35 minutes, then pour the juices into a gravy boat. Preheat the broiler. Broil the chicken, 1 sheet at a time, until the skin is crisp, about 4 minutes per sheet. Shift the sheet during broiling for even browning. Serve with the pan juices.
CHICKEN MARTINIQUE STYLE
view my recipes
print
save
Category: Poultry I
Prep Time: Cook Time: Total Time:
3 large garlic cloves, coarsely chopped
2 shallots, coarsely chopped
2 tbsp curry powder
1 tbsp thyme leaves
1 tsp freshly grated nutmeg
Finely grated zest of 1 lime
1/2 tsp cayenne pepper
1/4 cup canola oil
3 tbsp fresh lime juice
Salt and freshly ground pepper
7 lbs chicken parts
Lime wedges, for serving
In a mini food processor, pulse the garlic with the shallots until finely chopped. Add the curry, thyme, nutmeg, lime zest and cayenne and pulse until blended. Add the oil and process to a smooth paste. Transfer the paste to a bowl, whisk in the lime juice and season with salt and pepper.
Using a skewer, poke several holes in the skin of each piece of chicken. Rub the curry paste all over the chicken and spread the pieces out on 2 large rimmed baking sheets. Refrigerate for 4 to 6 hours. Let stand at room temperature for 30 minutes before grilling.
Light the grill. Cook the chicken pieces over a moderately hot fire, turning occasionally, for about 35 minutes, or until browned and cooked through. Serve with lime wedges. Serves 8
NOTES: This dish can also be made in the oven. Arrange the chicken parts on rimmed baking sheets and roast them at 425 degrees for 35 minutes, then pour the juices into a gravy boat. Preheat the broiler. Broil the chicken, 1 sheet at a time, until the skin is crisp, about 4 minutes per sheet. Shift the sheet during broiling for even browning. Serve with the pan juices.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.