Grilled chicken seasoning paste
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Salt |
| 2 | tablespoons | Sugar |
| 1 | tablespoon | Plus 1 1/2 teaspoons soy sauce |
| 1½ | tablespoon | Onion powder |
| 1½ | tablespoon | Ginger; ground |
| 1 | tablespoon | Garlic powder |
| 1 | tablespoon | Lemon peel; grated |
| 1 | tablespoon | Lime peel; grated |
| 1½ | teaspoon | White pepper |
| 1¼ | teaspoon | Cardamom; ground |
| 1¼ | teaspoon | Cinnamom; ground |
| 1¼ | teaspoon | Nutmeg; ground |
| 1¼ | teaspoon | Savory |
| ¾ | teaspoon | Habenero chiles; dried and ground |
| 4 | Bay leaves | |
Directions
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.