Caribbean-Style Chicken with Brown Sugar-Peanut Spice Rub

Recipe courtesy Emeril Lagasse, 2002

Show: Emeril LiveEpisode: BBQ / Grilling

Rated: 5 stars out of 5Rate itRead users' reviews (20)

RECIPE
COMMENTS & REVIEWS(20)

Cook Time:
1 hr 0 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 5 min
Inactive Prep: --
Cook: 1 hr 0 min
Total:: 1 hr 5 min

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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.

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Comments & Reviews

recipe Caribbean-Style Chicken with Brown Sugar-Peanut Spice Rub
Anonymous 06-01-2008
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great just as a grill rub
Rated: 5 stars out of 5

Very nice. I just used the rub -- skipped the sauce. I started the gas grill on medium high to get the grill marks for... three minutes on each side, and then lowered to medium for the rest of the cooking right on the grill. Chicken was done in about 20 minutes after the initial 6 minutes, including a large breast on the bone.Read more
recipe Caribbean-Style Chicken with Brown Sugar-Peanut Spice Rub
DAWN Chesterfield, MI 05-23-2007
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Not what I expected
Rated: 2 stars out of 5

This chicken was not at all what I was expecting. It was too too salty, and it took way longer than 3 minutes per side to... get grill marks on my chicken. I'm a pretty good cook, and followed the directions carefully. It was actually better the next day. Because I'd doubled the spice rub recipe (I was expecting people over, then that did'nt pan out- Thank God) I had a lot of it left, which I turned into barbeque sauce. My family loved it!! I'll probably never buy barbeque sauce again!!Read more
recipe Caribbean-Style Chicken with Brown Sugar-Peanut Spice Rub
SHEILA Orlando, FL 03-22-2007
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Delicious!
Rated: 5 stars out of 5

mmmmmm, gooooooood!
recipe Caribbean-Style Chicken with Brown Sugar-Peanut Spice Rub
isabel na 01-28-2007
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Fantastic!
Rated: 5 stars out of 5

This is very simple to make..and very delicious. I served this to 4 guests and got rave reviews! I personally did not think... that the peanut sauce was needed.Read more
recipe Caribbean-Style Chicken with Brown Sugar-Peanut Spice Rub
Joann APO 11-13-2006
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taste good!
Rated: 4 stars out of 5

lots of flavors
recipe Caribbean-Style Chicken with Brown Sugar-Peanut Spice Rub
Karen Nokomis, FL 06-03-2006
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The Best!!!!!
Rated: 5 stars out of 5

This was Great! The only thing I did different was I put the Grilled Sweet potatos on the grill a 1/2 hour before putting... the chicken on the grill and then I just kept them both there until the chicken was done (did not use the oven at all). It was great and the sauce would be terrific on ANYTHING!!!!!Read more