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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.

Source: Everyday Food, July/August 2008
Total Time Prep Servings

Ingredients

Directions

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.

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13
  • MS12413995
    30 JUN, 2014
    Pumkin Spice = 4 tsp cinnamon, 2 tsp ginger, 1 tsp allspice, 1tsp nutmeg
    Reply
  • Motomomma01
    7 JUN, 2011
    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..
    Reply
  • SOMERSIZING
    5 SEP, 2008
    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!
    Reply
  • Bentleysmama
    10 AUG, 2008
    Delicious!! I'll make this again for sure. Jeanne
    Reply
  • fuchiasw
    10 AUG, 2008
    would like to know whats in 'umpkin pie spice' please?
    Reply

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