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Baxter Road Grilled Chicken |
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Serves: 4 BARBADOSAdvance Preparation: 4 to 12 hours for marinating the chicken Baxter Road at midnight is one of the highlights of a food lover’s tour of Barbados. I doubt many visitors make it to this rough-and-tumble row of cook stalls that spring up nightly along an equally rough-and-tumble street on the outskirts of Bridgetown. The chicken owes its exceptional succulence and flavor to Barbados’s national marinade, which is called, simply, "seasonin’." A tangy paste based on garlic, chives, peppers, and thyme, "seasonin’" is considerably milder than Jamaican jerk, which makes it ideal for people who can’t stand chile hellfire. 1 chicken (3 1/2 to 4 pounds), quartered 4 cloves garlic, peeled 3 shallots, peeled 1 bunch chives or scallions, trimmed 1 green bell pepper, medium, stemmed, seeded and coarsely chopped 1 rib celery, medium, coarsely chopped 1 scotch bonnet chile or 2 jalapeno chiles, seeded and minced (for a milder marinade, seed the chiles) 3 tablespoons parsley, fresh Italian, (flat-leaf) 2 teaspoons thyme, chopped fresh, or 1 teaspoon dried 2 tablespoons lime juice, fresh, or to taste 2 tablespoons soy sauce 2 tablespoons olive oil Salt and freshly ground black pepper, to taste 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 in a large nonreactive bowl or baking dish and set aside while you prepare the marinade. 2. Combine the garlic, shallots, chives, bell pepper, celery, chile, parsley, and thyme in a food processor and process to a smooth paste. Add 2 tablespoons lime juice, the soy sauce, and oil and process until blended and smooth. Taste for seasoning and add salt, pepper, and lime juice as needed; the mixture should be highly seasoned. Pour the mixture over the chicken in the bowl and turn the pieces to coat. Cover and let marinate, in the refrigerator, for 4 to 12 hours (the longer the better). 3. Preheat the grill, using the two-tiered method. 4. When ready to cook, oil the grill grate. Remove the chicken pieces from the bowl, reserving any marinade that has drained off. Arrange the pieces, skin side down, on the grate over the hotter section of the grill and cook. Brush the pieces once or twice with the reserved marinade, but not during the last 5 minutes. 5. Transfer the chicken pieces to serving plates or a platter and serve. Serves 4 Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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