Emeril's Caribbean Chicken
- Comments()
- Prep Time 20 minutes
- Total Time 1 hour plus marinating
- Yield Serves 4
Ingredients
- 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
Directions
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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.
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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).
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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.
Cook's Note
Butterflying reduces the bird's cooking time -- ask your butcher to do it, or see step 2. To give the meat big taste, puree the marinade ingredients into a smooth paste. Plenty of (hands-off) marinating time deepens the flavor.
I have made this quite a few times. I marinate mine at least over night. It always comes out tasty. Since it's only me I think next time I will make it with cornish hens..
I WILL TRY THIS, BECAUSE I LOVE ALL OF EMERIL'S RECIPES. I WILL BUY THE PUMPKIN SPICE AT THE GROCERY. DID KNOW WHAT WAS IN IT, BUT HAVE FORGOTTEN. SORRY!
Delicious!! I'll make this again for sure.
Jeanne
would like to know whats in 'umpkin pie spice' please?