| 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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