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Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Salt

  2. 2 tablespoons 30ml Sugar

  3. 1 tablespoon 15ml Plus 1 1/2 teaspoons soy sauce

  4. 1 1/2 tablespoons 22ml Onion powder

  5. 1 1/2 tablespoons 22ml Ginger - ground

  6. 1 tablespoon 15ml Garlic powder

  7. 1 tablespoon 15ml Lemon peel - grated

  8. 1 tablespoon 15ml Lime peel - grated

  9. 1 1/2 teaspoons 7 1/2ml White pepper

  10. 1 1/4 teaspoons 6 1/3ml Cardamom - ground

  11. 1 1/4 teaspoons 6 1/3ml Cinnamon - ground

  12. 1 1/4 teaspoons 6 1/3ml Nutmeg - ground

  13. 1 1/4 teaspoons 6 1/3ml Savory

  14. 3/4 teaspoon 3.8ml Habanero chiles - dried and ground

  15. 4 Bay leaves

Instructions Jump to Ingredients ↑

  1. Combine seasoning ingredients into a paste and rub each chicken piece with the paste. Place the chicken in a covered dish and let stand in refrigerator for 8 hours.

  2. Remove as much of paste from chicken as possible and place back into bowl that chicken was in. Add 4 tablespoons of butter to bowl and mix in seasoning paste.

  3. Grill chicken over medium coals, basting frequently with seasoning-butter paste.

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