SERVES 4
TOTAL TIME: 40 minutes
This dish is very spicy; to tone down the spice level, remove the habanero seeds and ribs before processing. Be careful when handling the habaneros, as their oils can cause your skin to burn; be sure to use latex gloves when handling the pureed mixture in step 1. If you cannot find habaneros, substitute 4 jalapeño chiles. Flare-ups can occur when grilling this chicken on charcoal; if this happens, simply slide the chicken to the cooler side of the grill and mist the fire with water from a spray bottle. See the photos that follow the recipe.
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8 |
scallions, chopped |
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¼ |
cup vegetable oil |
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2 |
tablespoons molasses |
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2 |
habanero chiles, stemmed |
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4 |
garlic cloves, peeled |
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1 |
tablespoon dried thyme |
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2 |
teaspoons ground allspice |
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Salt and pepper |
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4 |
(12-ounce) bone-in split chicken breasts, trimmed and halved crosswise |
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4 |
ears corn, all but innermost layer of husk removed, silk trimmed |
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6 |
tablespoons unsalted butter, melted |
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½ |
teaspoon lime zest plus 2 tablespoons juice |
1. Process scallions, oil, molasses, habaneros, garlic, thyme, allspice, and 2 teaspoons salt in food processor until coarse puree forms, 30 to 45 seconds, scraping down bowl as needed. Transfer puree to bowl, add chicken, and toss to coat.
2A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
2B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s). (Adjust primary burner as needed to maintain grill temperature around 350 degrees.)
3. Clean and oil cooking grate. Place chicken, skin side down, on hotter side of grill and cook until lightly browned on both sides, about 2½ minutes per side.
4. Slide chicken to cooler side of grill, with thicker ends facing hotter side of grill. Cover and cook, turning as needed, until well browned on both sides and chicken registers 160 degrees, about 15 minutes. Transfer chicken to platter; tent loosely with aluminum foil and let rest while finishing corn.
5. As chicken finishes cooking, place corn on hotter side of grill. Cook, turning as needed, until husks are charred and kernels are tender, about 10 minutes. Remove corn from grill and discard charred husks and silk. Whisk melted butter, lime zest, lime juice, ¾ teaspoon salt, and ¼ teaspoon pepper together, and drizzle over corn. Serve with chicken.
VARIATIONS
BARBECUED DRY-RUBBED CHICKEN WITH CORN ON THE COB
Substitute following spice rub for processed scallion mixture in step 1: Mix 2 tablespoons packed dark brown sugar, 2 teaspoons paprika, 1½ teaspoons chili powder, 1½ teaspoons pepper, 1 teaspoon dry mustard, 1 teaspoon onion powder, ½ teaspoon salt, and ⅛ teaspoon cayenne pepper together in bowl.
CITRUS-AND-SPICE GRILLED CHICKEN WITH CORN ON THE COB
Substitute following mixture for processed scallion mixture in step 1: Process 1 small onion, 2 tablespoons oil, 6 garlic cloves, 1 tablespoon orange zest, 2 teaspoons dried oregano, 1½ teaspoons salt, 1 teaspoon lime zest plus ¼ cup lime juice (2 limes), ½ teaspoon ground cinnamon, ½ teaspoon ground cumin, and ½ teaspoon pepper in food processor until well combined, about 30 seconds, scraping down bowl as needed.