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Anguillan Roast Chicken |
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Serves: 4 BRITISH WEST INDIESAdvnace Preparation: 12 hours for marinating the chicken Special Equipment: 1 to 2 cups wood chips of choice, soaked for 1 hour in cold water to cover and drained Anguilla is a tiny island in the British West Indies, located a five-minute plane ride from St. Martin. Its long, low-lying profile inspired Columbus to call it Anguilla, which is the Spanish word for "eel." In keeping with the island’s small scale, barbecue grills here are made not from 50-gallon drums, but from empty propane tanks that are cut in half and propped up on spidery welded legs. The following recipe was inspired by a fine Anguillan cook, octogenarian Allyne Hazel Guichard, mother of the catering director of the stunning Cap Juluca resort. Allyne cooks her chicken Anguillan style, over sea grape wood. To achieve a similar smoke flavor, I like to toss a cup of soaked and drained apple, cherry, or maple wood chips on the coals. Smoke flavor, combined with a rum and scotch bonnet chilenbased marinade and hot sauce, conspire to make this one of the tastiest chicken preparations in the Caribbean. Serve with Bahamian Peas and Rice. 1 chicken (3 1/2 to 4 pounds), cut into 8 pieces 1 bunch scallion, both white and green parts, trimmed and coarsely chopped 1 shallot, coarsely chopped 4 cloves garlic, coarsely chopped 1 onion, small, coarsely chopped 1/2 to 2 scotch bonnet chiles, chopped (for a milder seasoning, seed the chiles) 2 teaspoons salt, or more to taste 2 teaspoons thyme, chopped fresh, or 1 teaspoon dried 1/2 teaspoon black pepper, freshly ground 2 bay leaves, crumbled 1/2 cup olive oil 1/4 cup rum, preferably 151 proof Anguillan Barbecue Sauce (see recipe) Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is!
1. Rinse the chicken pieces under cold running water, then drain and blot dry with paper towels. Place the chicken in a large nonreactive bowl. Combine the scallions, shallot, garlic, onion, chiles, 2 teaspoons salt, thyme, pepper, and bay leaves in a food processor and process to a paste. Add the oil and rum and process until blended and smooth. Taste for seasoning, adding salt as necessary; the mixture should be highly seasoned. Pour the marinade over the chicken in the bowl and turn the pieces to coat thoroughly. Cover and let marinate, in the refrigerator, for 12 hours. 2. Preheat the grill, using the two-tiered method. If using a charcoal grill, preheat to medium. If using a gas grill, place the wood chips in the smoker box and preheat the grill to high; then, when smoke appears, lower the heat to medium. 3. When ready to cook, if using charcoal, toss the wood chips on the coals. Oil the grill grate. Remove the chicken from the marinade and place, skin side down, on the grate over the hotter section of the grill. The last 5 minutes, brush the chicken with a small amount of the barbecue sauce. 4. Transfer the chicken to a serving platter and serve with the sauce on the side. Reserve any leftover sauce for another use. Serves 4 Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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