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The Best Darned Grilled Chicken Ever

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Recipe

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

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



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 29g (1.0 oz)
Amount per Serving
Calories 11990% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 327mg 14%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 2g
Vitamin A 8% Vitamin C 4%
Calcium 4% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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