Caribbean-Style Chicken with Brown Sugar-Peanut Spice Rub

Oh...my....gosh...this....is....GOOOOOD.  I want to coat EVERYTHING in this spice-rub from now on!  If you don't like dark meat, you can try this recipe with chicken breasts instead, but it might not be quite as juicy.

Courtesy of Emeril Lagasse, 2002

Serving Size:  4 servings

Prep time:  5 minutes

Cook time:  45 -55 minutes

Ingredients:

1/2 cup finely ground roasted peanuts

1/2 cup packed light brown sugar

1 Tbsp salt

1-1/2 tsp cayenne pepper

1/2 tsp bay leaf

1/2 tsp ground cloves

1/2 tsp ground nutmeg

1/2 tsp ground cinnamon

4 chicken thighs, skins on

4 chicken legs, skins on

1 (6-inch) tortilla

1-1/4 cup dark chicken stock

1 tsp lime juice

1 tsp ground chili powder

1/8 tsp salt

1 Tbsp smooth peanut butter

Directions:

Preheat grill to medium heat and preheat oven to 350 degrees F.

To make spice rub, combine peanuts, brown sugar, salt, cayenne, bay leaves, cloves, nutmeg, and cinnamon in large bowl.  With a small, sharp knife, score slits into each thigh and drumstick twice on each side (1/2 inch deep).  Place chicken in spice-rub bowl and toss to coat evenly.

Grill chicken until marked, about 4-5 minutes on each side.  Transfer to baking sheet lined with aluminum foil.  Roast in oven until browned and cooked through and juices run clear, about 35 minutes. (To save time, I cooked it a little bit longer than called for in the pan and reduced oven time to 25 minutes).  Remove from oven and transfer to plate (save juices in pan for later use).  Cover chicken to keep warm. 

Heat tortilla over flame.  Tear into pieces and place in small saucepan with 1/4 cup pan drippings, chicken stock, lime juice, chili powder, & salt.  Heat to boiling, then reduce heat and simmer for 5 minutes.  Transfer to blender and add peanut butter.  Process until smooth

Divide chicken among place and serve immediately with peanut sauce.