The Best Damn Grilled Chicken Ever

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#50581

The secret to this winning chicken recipe is in the seasoning paste. Let the chicken marinate in the paste overnight for best results. The butter baste re-introduces the flavors to the chicken while it cooks. You can leave the skin on the chicken or remove it. You can also use this recipe for boneless chicken.

photo of The Best Damn Grilled Chicken Ever

serves/makes:

ready in:
over 5 hrs

2 reviews

ingredients

2 tablespoons salt
2 tablespoons sugar
1 tablespoon onion powder
1 tablespoon ground ginger
1 tablespoon garlic powder
1 1/2 teaspoon freshly-ground white pepper
1 1/4 teaspoon ground cardamom
1 1/4 teaspoon ground cinnamon
1 1/4 teaspoon ground nutmeg
1 1/4 teaspoon ground savory
3/4 teaspoon ground allspice
3/4 teaspoon freshly ground black pepper
3/4 teaspoon ground habanero chile peppers
4 bay leaves, crumbled
1 tablespoon soy sauce
1 tablespoon grated lemon peel
1 tablespoon grated lime peel
3 1/2 pounds chicken, cut up
4 tablespoons unsalted butter

directions

Combine the salt, sugar, all the spices, soy sauce, and grated citrus peels (everything from the ingredient list except the chicken and butter) and mash together to form a paste.

Rub the paste evenly over the cut up chicken. Place the chicken pieces in a zip-top plastic bag or in a pan and cover with plastic wrap. Place in refrigerator for 6-8 hours.

Heat an outdoor grill.

Let the chicken come to room temperature.

Meanwhile, melt the butter and keep warm. Scrape off as much of the spice mixture as possible from the chicken and combine it with the melted butter.

Grill the chicken, turning as needed to cook evenly and basting several times with the butter mixture. Cook the chicken until done (actual time will depend on size of chicken pieces) and serve hot.

nutrition data

749 calories, 53 grams fat, 15 grams carbohydrates, 52 grams protein per serving. This recipe is low in carbs.

reviews & comments

kowabunga REVIEW:
November 9, 2016

The spice blend is amazing. I'm thinking of using this on our Thanksgiving turkey this year (not on the grill, just using the spice mixture). Another keeper added to my recipe box.
da kine chef REVIEW:
May 26, 2006

I am grilling for 60- 80 volunteers next week and had to try this before serving it to my guests. Test ran the recipe in my apartment under the broiler. Made several mistakes and/or alterations. 1) was watching TV, 2) misread teaspoon and added Tablespoon of Nutmeg, (removed as much as I could from top of pile 3)didn't have citrus peels, 4) was too lazy to go thru mess of making a paste and lastly didn't want to wait for it to marinate. I just HAD to taste what this recipe might taste like. WOW WOW WOW! Cannot wait to add missing white pepper, cirtus peels and the smoky flavors from an outdoor grill to this indredible combination! Here are the alterations I made to just give it a flavor test run. Took one boneless thigh, put small amount of Worchestchire & Soy on a plate and dipped it. Sprinkled on the dry ingredients and (minus white pepper and citrus) tossed it under the broiler turning twice till done. Still lazy just smeared a pat of butter over the thigh as it started to go dark brown! Even with a slight overload of nutmeg this recipe is awesome! Was worth spending $14 just for cardoman (I never used it or had it on hand before). Total cost of spices was a bit high as I didn't have most of them on hand, but worth every penny! I plan to make a seasoned salt of the dry ingredients to keep in my cabinet. Will try adding with flour and fry up a chicken too. Great change from standard based BBQ sauce, I can't wait to spring it on my volunteers! I'll be back with reviews in about 10 days, but I'll bet they just say the name over and over again. TBDGCE