Sweet spices and hot chiles give the flavor of the islands to this chicken dish.
1.In a food processor, combine scallions, chiles, garlic, ginger, lime juice, soy sauce, sugar, pumpkin-pie spice, and thyme; puree into a thick paste. Set aside.
2.To butterfly chicken: Using a knife or poultry shears, cut out the backbone. With a heavy pot, crack breastplate so the bird lays flat. Place butterflied chicken in a gallon-size resealable plastic bag. Rub reserved paste over chicken, and seal bag. Refrigerate for 12 hours (or up to 1 day).
3.Heat grill to medium-low; lightly oil grates. Wipe chicken with paper towels to remove excess paste, and season with 1 tablespoon coarse salt. Place, skin side down, on grill and cook, turning occasionally, until lightly charred and an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 165 degrees, 35 to 40 minutes (if browning too quickly, move to a cooler part of grill). Let rest 5 minutes before serving.
Butterflying reduces the bird's cooking time -- ask your butcher to do it, or see step 2. To give the meat big taste, puree the marinade ingredients into a smooth paste. Plenty of (hands-off) marinating time deepens the flavor.
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Serving Size: 1 Serving (286g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 563 | ||
Calories from Fat: 325 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.1g | 48 % | |
Saturated Fat 10.1g | 51 % | |
Monounsaturated Fat 15.1g | ||
Polyunsanturated Fat 7.8g | ||
Cholesterol 172.5mg | 53 % | |
Sodium 333.3mg | 11 % | |
Potassium 596.3mg | 16 % | |
Total Carbohydrate 13.8g | 4 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 12.6g | ||
Protein 44g | 63 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 563
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