Reviews (2) Add Rating & Review 13 Ratings 5 star values: 3 4 star values: 3 3 star values: 6 2 star values: 1 1 star values: 0 Martha Stewart Member Rating: Unrated 06/30/2014 Pumkin Spice = 4 tsp cinnamon, 2 tsp ginger, 1 tsp allspice, 1tsp nutmeg Martha Stewart Member Rating: 3 stars 06/07/2011 I have made this quite a few times. I marinate mine at least over night. It always comes out tasty. Since it's only me I think next time I will make it with cornish hens..
Back to Emeril’s Caribbean Chicken All Reviews for Emeril’s Caribbean Chicken - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Emeril’s Caribbean Chicken Recipe Summary prep: 20 mins total: 1 hr Servings: 4
Ingredients Ingredient Checklist 4 scallions, ends trimmed, cut into thirds 2 to 4 Scotch bonnet or jalapeno chiles (or to taste), stems and seeds removed (use gloves) 6 garlic cloves, peeled 3-inch piece fresh ginger, peeled 2 tablespoons fresh lime juice 2 tablespoons soy sauce 2 tablespoons light-brown sugar 1 tablespoon pumpkin-pie spice 1 teaspoon dried thyme 1 whole chicken (about 3 1/2 pounds), giblets and liver discarded Vegetable oil, for grates Coarse salt
Cook’s Notes 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.
Gallery Emeril’s Caribbean Chicken
Recipe Summary prep: 20 mins total: 1 hr Servings: 4
Gallery
Emeril's Caribbean Chicken
Emeril’s Caribbean Chicken
Emeril’s Caribbean Chicken
Recipe Summary prep: 20 mins total: 1 hr Servings: 4
Recipe Summary
prep: 20 mins total: 1 hr
Servings: 4
prep: 20 mins
total: 1 hr
prep:
20 mins
total:
1 hr
Servings: 4
4
Ingredients
Ingredients
- 4 scallions, ends trimmed, cut into thirds 2 to 4 Scotch bonnet or jalapeno chiles (or to taste), stems and seeds removed (use gloves) 6 garlic cloves, peeled 3-inch piece fresh ginger, peeled 2 tablespoons fresh lime juice 2 tablespoons soy sauce 2 tablespoons light-brown sugar 1 tablespoon pumpkin-pie spice 1 teaspoon dried thyme 1 whole chicken (about 3 1/2 pounds), giblets and liver discarded Vegetable oil, for grates Coarse salt
Directions
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.
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).
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.
Cook’s Notes 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.
Cook’s Notes
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.
Reviews (2)
Add Rating & Review 13 Ratings 5 star values: 3 4 star values: 3 3 star values: 6 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: Unrated 06/30/2014 Pumkin Spice = 4 tsp cinnamon, 2 tsp ginger, 1 tsp allspice, 1tsp nutmeg Martha Stewart Member Rating: 3 stars 06/07/2011 I have made this quite a few times. I marinate mine at least over night. It always comes out tasty. Since it's only me I think next time I will make it with cornish hens..
Reviews (2)
Add Rating & Review 13 Ratings 5 star values: 3 4 star values: 3 3 star values: 6 2 star values: 1 1 star values: 0
Add Rating & Review
13 Ratings 5 star values: 3 4 star values: 3 3 star values: 6 2 star values: 1 1 star values: 0
13 Ratings 5 star values: 3 4 star values: 3 3 star values: 6 2 star values: 1 1 star values: 0
13 Ratings 5 star values: 3 4 star values: 3 3 star values: 6 2 star values: 1 1 star values: 0
5 star values: 3 4 star values: 3 3 star values: 6 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: Unrated 06/30/2014 Pumkin Spice = 4 tsp cinnamon, 2 tsp ginger, 1 tsp allspice, 1tsp nutmeg Martha Stewart Member Rating: 3 stars 06/07/2011 I have made this quite a few times. I marinate mine at least over night. It always comes out tasty. Since it's only me I think next time I will make it with cornish hens..Martha Stewart Member
Rating: Unrated 06/30/2014
Pumkin Spice = 4 tsp cinnamon, 2 tsp ginger, 1 tsp allspice, 1tsp nutmeg
Rating: Unrated
Rating: 3 stars 06/07/2011
I have made this quite a few times. I marinate mine at least over night. It always comes out tasty. Since it’s only me I think next time I will make it with cornish hens..
Rating: 3 stars
All Reviews for Emeril’s Caribbean Chicken
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Emeril’s Caribbean Chicken
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
