The Best Darned Grilled Chicken Ever

Name: The Best Darned Grilled Chicken Ever
Cook time: P1D1H
Total time: P1D1H
Yield: 4
Cuisine: Fusion
Ingredients: cajun seasoning; onion powder; onion powder; ginger; ginger; lemon; limes; cinnamon; nutmeg; savory; savory; allspice; guajillo chiles; soy sauce, tamari; soy sauce, tamari; chicken; bay leaves; butter, unsalted

This recipe blends together a whole bunch of different spices to give the chicken a surprising and unique flavor.

Yield

4 servings

Prep

20 min

Cook

9 hrs

Ready

9⅓ hrs

Trans-fat Free, Low Carb

Ingredients

Amount	Measure	Ingredient	Features
5	tablespoons	cajun seasoning blend	*
1	tablespoon	onion powder
1	teaspoon	onion powder
1	tablespoon	ginger ground
¾	teaspoon	ginger ground
1	tablespoon	lemon peel, grated
1	tablespoon	limes peel, grated	*
1 ¼	teaspoons	cinnamon
1 ¼	teaspoons	nutmeg ground
1 ¼	teaspoons	savory ground
1 ¼	teaspoons	savory ground
¾	teaspoon	allspice ground
¾	teaspoon	guajillo chiles ground, or pasilla chile pepper (1/2 pepper)	*
1	tablespoon	soy sauce, tamari
1 ½	teaspoons	soy sauce, tamari
1	each	chicken 3- to 4-pound, cut into 8 pieces	*
4	each	bay leaves	*
¼	cup	butter, unsalted

Ingredients

Amount	Measure	Ingredient	Features
75	ml	cajun seasoning blend	*
15	ml	onion powder
5	ml	onion powder
15	ml	ginger ground
3.8	ml	ginger ground
15	ml	lemon peel, grated
15	ml	limes peel, grated	*
6.3	ml	cinnamon
6.3	ml	nutmeg ground
6.3	ml	savory ground
6.3	ml	savory ground
3.8	ml	allspice ground
3.8	ml	guajillo chiles ground, or pasilla chile pepper (1/2 pepper)	*
15	ml	soy sauce, tamari
7.5	ml	soy sauce, tamari
1	each	chicken 3- to 4-pound, cut into 8 pieces	*
4	each	bay leaves	*
59	ml	butter, unsalted

Directions

Combine first 11 ingredients in a large bowl.

Remove ¼ cup mixture, and set aside.

Add soy sauce to remaining seasoning, and stir well to form a paste.

Place chicken pieces and bay leaves in a large bowl, and rub chicken evenly with paste.

Cover tightly with plastic wrap, and chill 6 to 8 hours.

Remove chicken from refrigerator about 1½ hours before grilling so it reaches room temperature.

Melt butter, and stir in reserved ¼ cup seasoning mixture.

Set aside.

Prepare a hot fire (400º to 450º) by piling charcoal on one side of grill, leaving other side empty.

If using gas grill, light only one side.

Place chicken pieces over cooler side, and grill, covered with grill lid, 25 minutes for breasts and 30 minutes for thighs and legs.

Transfer chicken to hot side, and grill, turning several times and basting with reserved butter mixture, until internal temperature reaches 175º, about 1½ minutes per side for breasts, 1½ minutes per side for thighs, and 1½ minutes per side for legs.

Remove from grill, and let stand 10 minutes before serving.