| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Barbecue, Grilled, Rubs, Rubs and sp | 1 | servings | ||
INGREDIENTS
| 2 | tb | Salt |
| 2 | tb | Sugar |
| 1 | tb | Plus 1 1/2 teaspoons soy sauce |
| 1 1/2 | tb | Onion powder |
| 1 1/2 | tb | Ginger; ground |
| 1 | tb | Garlic powder |
| 1 | tb | Lemon peel; grated |
| 1 | tb | Lime peel; grated |
| 1 1/2 | ts | White pepper |
| 1 1/4 | ts | Cardamom; ground |
| 1 1/4 | ts | Cinnamom; ground |
| 1 1/4 | ts | Nutmeg; ground |
| 1 1/4 | ts | Savory |
| 3/4 | ts | Habenero chiles; dried and ground |
| 4 | Bay leaves |
INSTRUCTIONS
Combine seasoning ingredients into a paste and rub each chicken piece with the paste. Place the chicken in a covered dish and let stand in refrigerator for 8 hours. Remove as much of paste from chicken as possible and place back into bowl that chicken was in. Add 4 tablespoons of butter to bowl and mix in seasoning paste. Grill chicken over medium coals, basting frequently with seasoning-butter paste. Recipe by: Variation on Paul Prudhomme Converted by MM_Buster v2.0l.
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