The Best Damned Grilled Chicken I Ever Ate!

Main Course

Recipe courtesy of Fiery Foods I Love, by Chef Paul Prudhomme

Serves 4


Seasoning Paste

  • 2 tablespoons salt
  • 2 tablespoons sugar
  • 1 tablespoon plus 1½ teaspoons soy sauce
  • 1 tablespoon plus 1 teaspoon onion powder
  • 1 tablespoon plus ¼ teaspoon ground ginger
  • 1 tablespoon garlic powder
  • 1 tablespoon grated lemon peel
  • 1 tablespoon grated lime peel
  • 1½ teaspoons white pepper
  • 1¼ teaspoons ground cardamom
  • 1¼ teaspoons ground cinnamon
  • 1¼ teaspoons ground nutmeg
  • 1¼ teaspoons ground savory
  • ¼ teaspoon ground allspice
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground dried habañero chile peppers
  • 4 bay leaves
  • 1 (3-to 4-pound) chicken, cut into 8 pieces
  • 4 tablespoons unsalted butter

The Best Damned Grilled Chicken I Ever Ate!

Click image to enlarge


Combine the seasoning paste ingredients in a large bowl or 1-gallon zipper plas­tic bag. Place the chicken pieces in the bowl or bag and rub the pieces evenly with the seasoning paste. Cover the bowl tightly with plastic wrap, or zip the bag, and refrigerator for 6 to 8 hours.

When ready to cook, light the coals or prepare the grill according to directions. While waiting for the coals to reach the white-ash stage or for the grill to reach the cooking stage, bring the chicken to room temperature. Melt the butter. With a spoon, gently scrape as much of the seasoning paste as possible off the chicken, combine it with any paste remaining in the bowl or zipper bag, and stir it into the butter.

Place the large pieces of chicken over the hottest coals or hottest section of the grill and the smaller pieces over the less-hot section and cook, turning the pieces and basting several times with the butter-paste mixture, until done. Serve and enjoy!


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