Ingredients Jump to Instructions ↓

  1. 4 scallions, ends trimmed, cut into thirds

  2. 2 to 4 Scotch bonnet or jalapeno chiles (or to taste), stems and seeds removed (use gloves)

  3. 6 garlic cloves, peeled

  4. 3-inch piece fresh ginger, peeled

  5. 2 tablespoons fresh lime juice

  6. 2 tablespoons soy sauce

  7. 2 tablespoons light-brown sugar

  8. 1 tablespoon pumpkin-pie spice

  9. 1 teaspoon dried thyme

  10. 1 whole chicken (about 3 1/2 pounds), giblets and liver discarded

  11. Vegetable oil, for grates

  12. Coarse salt

Instructions Jump to Ingredients ↑

  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.


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