Patrick's Best Damned Grilled Chicken Ever!
The following recipe is courtesy of our friend Patrick Evers. Patrick and his family live in the Red Bluff California. Patrick, who has travelled the world courtesy of the US Navy, has been a teacher, in sales, and has had a long standing love affair with the culinary arts and was kind enough to share some of his favorites with you. Patrick, Thanks for these wonderful recipes!
Seasoning Paste
2 TBS. salt
1 ¼ tsp. ground cardamom
2 TBS. sugar
¼ tsp. ground cinnamon
1 TBS. + 1 ½ tsp. soy sauce
1 ¼ tsp. ground nutmeg
1 TBS. + 1 tsp. onion powder
1 ¼ ground savory
1 TBS. + ¾ tsp. ground ginger
¾ tsp. ground allspice
1 TBS. garlic powder
¾ tsp. black pepper
1 TBS. grated lemon peel
¾ tsp. ground habanero chile peppers
1 TBS. grated lime peel
4 bay leaves
1 ½ tsp. white pepper
Also...
1 (3- to 4-pound) chicken, cut into 8 pieces
4 TBS. unsalted butter
Combine the seasoning paste ingredients in a large bowl or 1-gallon zipper plastic bag. Place the chicken pieces in the bowl or bag and rub the pieces evenly with the seasoning paste. Cover the bowl tightly with plastic wrap, or zip the bag, and refrigerate for 6-8 hours.
When ready to cook, light the coals or prepare the grill according to directions. While waiting for the coals the reach the white-ash stage or for the grill to reach the cooking stage, bring the chicken to room temperature. Melt the butter. With a spoon, gently scrape as much of the seasoning paste as possible off the chicken, combine it with any paste remaining in the bowl or zipper bag, and stir it into the butter (melted).
Place the large pieces of chicken over the hottest coals or hottest section of the grill and the smaller pieces over the less-hot section, and cook, turning the pieces and basting several times with the butter-paste mixture, until done. Serve & enjoy!
** I cut the ginger to 3/4 TBS., the white pepper to 3/4 tsp., the black pepper to 1/2 tsp., use no habanero! Follow your tastes!
2 TBS. salt
1 ¼ tsp. ground cardamom
2 TBS. sugar
¼ tsp. ground cinnamon
1 TBS. + 1 ½ tsp. soy sauce
1 ¼ tsp. ground nutmeg
1 TBS. + 1 tsp. onion powder
1 ¼ ground savory
1 TBS. + ¾ tsp. ground ginger
¾ tsp. ground allspice
1 TBS. garlic powder
¾ tsp. black pepper
1 TBS. grated lemon peel
¾ tsp. ground habanero chile peppers
1 TBS. grated lime peel
4 bay leaves
1 ½ tsp. white pepper
Also...
1 (3- to 4-pound) chicken, cut into 8 pieces
4 TBS. unsalted butter
Combine the seasoning paste ingredients in a large bowl or 1-gallon zipper plastic bag. Place the chicken pieces in the bowl or bag and rub the pieces evenly with the seasoning paste. Cover the bowl tightly with plastic wrap, or zip the bag, and refrigerate for 6-8 hours.
When ready to cook, light the coals or prepare the grill according to directions. While waiting for the coals the reach the white-ash stage or for the grill to reach the cooking stage, bring the chicken to room temperature. Melt the butter. With a spoon, gently scrape as much of the seasoning paste as possible off the chicken, combine it with any paste remaining in the bowl or zipper bag, and stir it into the butter (melted).
Place the large pieces of chicken over the hottest coals or hottest section of the grill and the smaller pieces over the less-hot section, and cook, turning the pieces and basting several times with the butter-paste mixture, until done. Serve & enjoy!
** I cut the ginger to 3/4 TBS., the white pepper to 3/4 tsp., the black pepper to 1/2 tsp., use no habanero! Follow your tastes!