Food Network: Caribbean-Style Chicken with Brown Sugar-Peanut Spice Rub

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Caribbean-Style Chicken with Brown Sugar-Peanut Spice Rub
Recipe courtesy Emeril Lagasse, 2002

Ingredients
1/2 cup finely ground roasted peanuts
1/2 cup packed light brown sugar
1 tablespoon kosher salt
2 1/4 teaspoons cayenne
1/2 teaspoon plus a pinch ground bay leaf
1/2 teaspoon plus a pinch ground cloves
1/2 teaspoon plus a pinch ground nutmeg
1/2 teaspoon plus a pinch ground cinnamon
4 chicken thighs, skins on
4 chicken legs, skins on
1 (6-inch) corn tortilla

1 1/4 cups dark chicken stock
1 teaspoon fresh lime juice
1 teaspoon ground chili powder
1/8 teaspoon salt
1 tablespoon smooth peanut butter

Directions
Preheat a grill to medium, and preheat the oven to 350
degrees F.
To make the spice rub, combine the peanuts, brown sugar, salt, cayenne, ground bay
leaf, cloves, nutmeg, and cinnamon in a bowl. With a small, sharp knife, score
each thigh and drumstick twice on each side, 1/2-inch deep. Place the chicken in a
large bowl. Add the spice rub and toss to coat evenly.
Grill until marked, about 3 minutes per side. Transfer to a roasting pan or baking

sheet lined with aluminum foil. Roast in the oven until browned and cooked
through, and the juices run clear when pierced with a fork, about 35 minutes.
Remove from the oven and transfer to a plate. Cover to keep warm.
Place the tortilla on the hot grill and cook for 10 seconds on each side to mark.
Remove and tear or cut into small pieces. (Alternately, fry the tortilla until
crisp in 360 degree F. oil.)
Drain 1/4 cup of the pan juices into a small saucepan. Add the chicken stock, lime
juice, chili powder, salt, and tortilla pieces. Bring to a boil. Reduce the heat
and simmer for 5 minutes. Transfer to a blender, add the peanut butter, and
process on high speed until smooth.
Divide the chicken and sauce among 4 plates and serve immediately.