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.

Everyday Food, July/August 2008


Recipe Summary

20 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • 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.


Reviews (2)

13 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
Pumkin Spice = 4 tsp cinnamon, 2 tsp ginger, 1 tsp allspice, 1tsp nutmeg
Rating: 3 stars
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..