Yield: 1 servings
|1 tablespoon||Allspice berries|
|1 small||Piece cinnamon|
|½ teaspoon||Dried thyme|
|¼ teaspoon||Freshly ground nutmeg|
|1 teaspoon||Fresh thyme|
|2 \N||Cloves garlic; minced|
|1 tablespoon||Onion; minced|
|1 tablespoon||Scallion; minced|
|1 teaspoon||Dark brown sugar|
|1 tablespoon||Balsamic vinegar|
|1 tablespoon||Olive oil|
|1 tablespoon||Freshly squeezed lime juice|
|1 teaspoon||Scotch bonnet chile; minced|
|8 \N||Chicken pieces|
|\N \N||Oil to brush|
Place the dry herbs and spices into a spice grinder and process until you have a grainy powder. In a small bowl, add the remaining ingredients to the powder and mix with a fork until you have a thick paste.
Place the chicken pieces on a plate and score slightly. Slather the pieces with the paste, cover with plastic wrap and marinate overnight refrigerated.
To cook, shake off extra seasoning and brush the chicken pieces with oil.
Place on a grill or in the broiler at 500-degrees. Cook until the juices run clear, turning often, about 1 /2 hour to 40 minutes.
Converted by MC_Buster.
Per serving: 2067 Calories (kcal); 145g Total Fat; (64% calories from fat); 163g Protein; 21g Carbohydrate; 792mg Cholesterol; 627mg Sodium Food Exchanges: ½ Grain(Starch); 22 Lean Meat; ½ Vegetable; 0 Fruit; 15 Fat; ½ Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW # CP0026 Converted by MM_Buster v2.0n.