Emeril's Caribbean Chicken
Sweet spices and hot chiles give the flavor of the islands to this chicken dish.
- 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.