Adapted from a recipe from The Thrill of the Grill by Chris Schlesinger and John Willoughby, I like to skewer these with slightly under-ripe bananas and serve with steamed rice and bitter greens.
The Honey Butter is also great on squash, carrots and sweet potatoes and, of course, bread.
For the Rub:
For the Honey Butter:
To make the rub: Place the curry powder, cumin, paprika, ginger, cayenne, salt and pepper in a 3- to 4-quart bowl and mix until all the ingredients are well combined. Add the chicken to the bowl and mix until it is completely dusted with the rub. Alternatively, you can transfer the mixture to a large resealable plastic bag. Refrigerate for at least 2 hours and up to 24 hours.
While the chicken is marinating, make the Honey Butter: Place the butter in a 1- quart bowl and, using a fork, mash until it is creamy and smooth. Add the honey and mix until it is well incorporated into the butter. Place the mixture on a large piece of wax paper and form into a log. Roll into a column and use immediately or transfer to a resealable plastic bag and refrigerate for 2 weeks or freeze up to 2 months.
Prepare a grill. When the coals are glowing red, after 15 to 20 minutes, cover with the grate. After 5 minutes, use a wire brush to thoroughly clean the grate. When the coals are covered with a pale gray ash and you can leave your hand 5 inches above the fire for 2 to 3 seconds, the coals are ready.
To cook, thread the chicken and bananas on skewers, brush with olive oil and place the kabobs on the grate and grill, turning every 1-1/2 minutes, until the chicken is well browned on the outside and no longer pink in the inside, 8 to 10 minutes total. Transfer to a serving platter, brush with the Honey Butter and serve immediately.
This page created April 2007
Copyright © 1994-2017,