Shelly's Recipe

JAMAICAN ROASTED CHICKEN

Category: Chicken

1 (3 lb) chicken, preferably corn-fed
1 tsp paprika
1 tbsp mild curry powder
Pinch of ground cloves and ground cinnamon
Finely grated zest of 1/2 lemon
1 garlic clove, crushed
1 tbsp chopped fresh cilantro
1/4 tsp salt
Freshly ground black pepper
4 tbsp butter, softened
2 fresh bay leaves

Remove the elastic from the legs and any giblets and excess fat from the chicken cavities.

Mix the paprika, curry powder, cloves, cinnamon, lemon zest, garlic, cilantro, salt and pepper with the butter to make a smooth paste.

Loosen the skin over the breast of the chicken and spread about half of the curry butter over the breast meat in a thin layer. Spread the rest of the butter inside the cavity of the chicken and then push in the bay leaves. Tie the legs back together with string and leave to stand in the refrigerator for 1 hour.

Prepare your grill for indirect method of cooking: restrict the heat source to the edges of the hearth, leaving a space clear in the center for the food and a drip tray. Place the chicken directly over the tray, cover with the lid and cook for about 1 hour or until the juices run clear when the thickest part of the thigh is pierced with a thin metal skewer. Serves 4.