Recipes Ingredients Meat & Poultry Chicken Emeril's Caribbean Chicken 3.6 (13) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hrs Servings: 4 Sweet spices and hot chiles give the flavor of the islands to this chicken dish. This recipe is from Emeril Lagasse's column, Kick It Up. 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 ½ pounds), giblets and liver discarded Vegetable oil, for grates Coarse salt Directions 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. Cook's Notes 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. Print