June 28, 2013

Emeril's Caribbean Chicken

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.

Linked with: Weekend Potluck,
& Foodie Friday.

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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.


  1. The chicken still looks yummy despite the skin getting stuck! Love the heat, citrus and the spices in the marinade...totally Caribbean!

    1. Thanks, Kari! We sure did enjoy it.