Emeril's Caribbean Chicken
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
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.
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.