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| Grilled Chicken Seasoning Paste
2 tablespoons Salt
2 tablespoons Sugar
1 tablespoon Plus 1 1/2 teaspoons soy
1 1/2 tablespoons Onion powder
1 1/2 tablespoons Ginger; ground
1 tablespoon Garlic powder
1 tablespoon Lemon peel; grated
1 tablespoon Lime peel; grated
1 1/2 teaspoons White pepper
1 1/4 teaspoons Cardamom; ground
1 1/4 teaspoons Cinnamon, ground
1 1/4 teaspoons Nutmeg; ground
1 1/4 teaspoons Savory
3/4 teaspoon Habenero chiles; dried and
4 Bay leaves |
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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. |
