Paul P. - Scottie, here is the recipe, hope you will let me know if you ever make it. (or anyone else for that matter. lol)
The Best Da**ed Grilled Chicken I Ever Ate!
Seasoning Paste
2 TB. salt
2 TB. sugar
1 TB. plus 1 1/2 tsp. soy sauce
1 TB. plus 1 tsp. onion powder
1 TB. plus 3/4 tsp. ground ginger
1 TB. garlic powder
1 TB. grated lemon peel
1 TB. grated lime peel
1 1/2 tsp. white pepper
1 1/4 tsp. ground cardamom
1 1/4 tsp. ground cinnamon
1 1/4 tsp. ground nutmeg
1 1/4 tsp. ground savory
3/4 tsp. ground allspice
3/4 tsp. black pepper
3/4 tsp. ground dried habanero chile peppers
4 bay leaves
1 (3 to 4 lb.) chicken, cut into 8 pieces
4 TB. unsalted butter
1. Combine the seasoning paste ingredients in a large bowl or 1 gallon zipper plastic bag. Place the chicken 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 and refrigerate for 6 to 8 hours.
2. When ready to cook, light the grill. Bring 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 bag and stir into the butter.
3. Place the large pieces of chicken over the hottest part of the grill and the smaller pieces over the less hot section and cook, turning the pieces and basting several times with the butter until done. Serve and enjoy. Makes 4 servings
Source: "Fiery Foods That I Love" by Paul Prudhomme
The Best Da**ed Grilled Chicken I Ever Ate!
Seasoning Paste
2 TB. salt
2 TB. sugar
1 TB. plus 1 1/2 tsp. soy sauce
1 TB. plus 1 tsp. onion powder
1 TB. plus 3/4 tsp. ground ginger
1 TB. garlic powder
1 TB. grated lemon peel
1 TB. grated lime peel
1 1/2 tsp. white pepper
1 1/4 tsp. ground cardamom
1 1/4 tsp. ground cinnamon
1 1/4 tsp. ground nutmeg
1 1/4 tsp. ground savory
3/4 tsp. ground allspice
3/4 tsp. black pepper
3/4 tsp. ground dried habanero chile peppers
4 bay leaves
1 (3 to 4 lb.) chicken, cut into 8 pieces
4 TB. unsalted butter
1. Combine the seasoning paste ingredients in a large bowl or 1 gallon zipper plastic bag. Place the chicken 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 and refrigerate for 6 to 8 hours.
2. When ready to cook, light the grill. Bring 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 bag and stir into the butter.
3. Place the large pieces of chicken over the hottest part of the grill and the smaller pieces over the less hot section and cook, turning the pieces and basting several times with the butter until done. Serve and enjoy. Makes 4 servings
Source: "Fiery Foods That I Love" by Paul Prudhomme
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