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.

Served with: Pepper Jack Cornbread and Fettuccine with Herb Roasted Tomatoes.

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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.