I've had this recipe saved to try for quite some time now.
Finally got around to making it last night and really enjoyed it.
I forgot to oil my grates so the skin stuck and made it rather "un-picture" worthy but decided to post it anyway. So moist and juicy with awesome flavor. Definitely a keeper.
Served with: Pepper Jack Cornbread and Fettuccine with Herb Roasted Tomatoes.
Emeril’s Caribbean Chicken
4 scallions, ends trimmed,
cut into thirds
2 to 4 Scotch bonnet or
jalapeno chiles (or to taste), stems and seeds removed (use gloves)
6 garlic cloves, peeled
3-inch piece fresh ginger,
peeled
2 tablespoons fresh lime
juice
2 tablespoons soy sauce
2 tablespoons light-brown
sugar
1 tablespoon pumpkin-pie
spice
1 teaspoon dried thyme
1 whole chicken (about 3
1/2 pounds), giblets and liver discarded
Vegetable oil, for grates
Coarse salt
In a food processor,
combine scallions, chiles, garlic, ginger, lime juice, soy sauce, sugar,
pumpkin-pie spice, and thyme; puree into a thick paste. Set aside.
To butterfly chicken:
Using a knife or poultry shears, cut out the backbone. With a heavy pot, crack
breastplate so the bird lays flat. Place butterflied chicken in a gallon-size
resealable plastic bag. Rub reserved paste over chicken, and seal bag.
Refrigerate for 12 hours (or up to 1 day).
Heat grill to medium-low;
lightly oil grates. Wipe chicken with paper towels to remove excess paste, and
season with 1 tablespoon coarse salt. Place, skin side down, on grill and cook,
turning occasionally, until lightly charred and an instant-read thermometer
inserted in thickest part of a thigh (avoiding bone) registers 165 degrees, 35
to 40 minutes (if browning too quickly, move to a cooler part of grill). Let
rest 5 minutes before serving.
