The Best Damn Grilled Chicken Ever
Category: African
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Serves/Makes: 4
Ready in: > 5 hrs
- 2 tablespoons salt
- 2 tablespoons sugar
- 1 tablespoon onion powder
- 1 tablespoon ground ginger
- 1 tablespoon garlic powder
- 1 1/2 teaspoon freshly-ground white pepper
- 1 1/4 teaspoon ground cardamom
- 1 1/4 teaspoon ground cinnamon
- 1 1/4 teaspoon ground nutmeg
- 1 1/4 teaspoon ground savory
- 3/4 teaspoon ground allspice
- 3/4 teaspoon freshly ground black pepper
- 3/4 teaspoon ground habanero chile peppers
- 4 bay leaves, crumbled
- 1 tablespoon soy sauce
- 1 tablespoon grated lemon peel
- 1 tablespoon grated lime peel
- 3 1/2 pounds chicken, cut up
- 4 tablespoons unsalted butter
Combine the salt, sugar, all the spices, soy sauce, and grated citrus peels (everything from the ingredient list except the chicken and butter) and mash together to form a paste. Rub the paste evenly over the cut up chicken. Place the chicken pieces in a zip-top plastic bag or in a pan and cover with plastic wrap. Place in refrigerator for 6-8 hours. Heat an outdoor grill. Let the chicken come to room temperature. Meanwhile, melt the butter and keep warm. Scrape off as much of the spice mixture as possible from the chicken and combine it with the melted butter. Grill the chicken, turning as needed to cook evenly and basting several times with the butter mixture. Cook the chicken until done (actual time will depend on size of chicken pieces) and serve hot.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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